Citrus and Herb Roast Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/3 cup salted cultured butter, softened1/3 cup packed lime basil leaves, minced, plus 1/2 cup for stuffing3 tbsp fresh lemon thyme leaves, plus two sprigs for stuffingzest of 2 organic lemonsgenerous pinch black peppergenerous pinch paprika6 lbs organic fresh roasting chicken2 1/2 tsp paprika1 1/2 tbsp Kosher salt3 organic lemons, quartered
In a small bowl, beat together the butter, lime basil, lemon thyme, lemon zest, pepper and paprika.
Cover and allow to infuse at room temperature for at least 1 hour, or refrigerate up to 1 week (bring to warm room temperature before using).
Loosen the skin all over the breast, back and legs (don't bother with the wings) and stuff with the compound butter, massaging into an even layer.
Rub the outside of the bird with paprika and Kosher salt and place four lemon quarters in the cavity.
Stuff the remaining herbs in after the lemon, followed by 4 more lemon quarters.
Place chicken, breast side down, in a lightly greased roasting pan. Refrigerate at least 2 hours, up to 8.
1 hour before cooking, remove chicken from the fridge.
Preheat oven to 400F.
Scatter remaining lemon quarters in the pan around the chicken.
Cook, covered, for 30 minutes, then turn the bird over, uncover and roast a further 30-35 minutes, until a thermometer inserted in the thigh registers 180F.
Remove from oven and tent with foil for 10 minutes.
Remove and discard stuffing before carving.
Serving Size: Makes 1 large chicken, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cover and allow to infuse at room temperature for at least 1 hour, or refrigerate up to 1 week (bring to warm room temperature before using).
Loosen the skin all over the breast, back and legs (don't bother with the wings) and stuff with the compound butter, massaging into an even layer.
Rub the outside of the bird with paprika and Kosher salt and place four lemon quarters in the cavity.
Stuff the remaining herbs in after the lemon, followed by 4 more lemon quarters.
Place chicken, breast side down, in a lightly greased roasting pan. Refrigerate at least 2 hours, up to 8.
1 hour before cooking, remove chicken from the fridge.
Preheat oven to 400F.
Scatter remaining lemon quarters in the pan around the chicken.
Cook, covered, for 30 minutes, then turn the bird over, uncover and roast a further 30-35 minutes, until a thermometer inserted in the thigh registers 180F.
Remove from oven and tent with foil for 10 minutes.
Remove and discard stuffing before carving.
Serving Size: Makes 1 large chicken, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 537.3
- Total Fat: 41.4 g
- Cholesterol: 179.1 mg
- Sodium: 828.4 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.2 g
- Protein: 37.7 g
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