Citrus and Herb Roast Chicken
- Servings Per Recipe: 8
- 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
IntroductionModified slightly from my Double Lemon Roast Chicken to use this year's assortment of herbs and improve the flavour (and refine the roasting process a little). If it's even possible, this is *better* than the original! Modified slightly from my Double Lemon Roast Chicken to use this year's assortment of herbs and improve the flavour (and refine the roasting process a little). If it's even possible, this is *better* than the original!
1/3 cup salted cultured butter, softened
1/3 cup packed lime basil leaves, minced, plus 1/2 cup for stuffing
3 tbsp fresh lemon thyme leaves, plus two sprigs for stuffing
zest of 2 organic lemons
generous pinch black pepper
generous pinch paprika
6 lbs organic fresh roasting chicken
2 1/2 tsp paprika
1 1/2 tbsp Kosher salt
3 organic lemons, quartered
Double Lemon Roast Chicken: yummysmells.ca/2012/06/double-lemon-roast-chicken-rum-raisin.html
Why I chose organic, fresh chicken: http://www.prnewswire.com/news-releases/consumer-reports-two-thirds-of-chickens-tested-harbor-dangerous-bacteria-78121307.html
Why I choose organic lemons for this recipe: http://www.joyofbaking.com/Lemons.html
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.