Citrus Herb Roasted Chicken Recipe

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Ingredients:

Serving

1 (4 1/2-5 lb) whole roasting chickens
4 tsp salt
2 tsp smoked paprika or 2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp white pepper
1 tsp dried thyme, crushed
1 tsp ground black pepper
1/2 tsp ground sage
1/2 tsp cayenne pepper
1 large lemon, cut into 8 wedges
1 small onion, cut into 8 wedges
2 tsp garlic, minced
1 tsp sugar
1 sprig fresh rosemary (optional)
lemon twist (optional)
fresh rosemary sprig (optional)

Directions:

Remove the giblets from chicken; discard or save for another use. If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities. Let any excess water run off. Pat dry with paper towels. To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken. Set aside. Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
For spice rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper. Remove 1 tablespoon of the spice rub; set aside.
In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and chill for 8 to 24 hours.
Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity. If possible, reach under the skin. Place chicken in storage bag. Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours.
Preheat oven to 425 degree. Place chicken, breast side up, on a rack in a shallow roasting pan. Stuff the chicken's cavity with the lemon and onion mixture. If you like, add 1 sprig of rosemary inside the cavity. Roast, uncovered, for 15 minutes.
To Slow-Roast Chicken: Reduce the oven temperature to 250 degree. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: Check the internal temperature of the chicken with an instant meat thermometer inserted into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone and thermometer should register 180 degree.)
To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs.
Faster-Roasted Chicken Method: Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree). Remove chicken from oven. Cover; let stand for 10 minutes before carving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.12 Kcal (361 kJ)
Calories from fat	26.79 Kcal
		% Daily Value*
Total Fat	2.98g	5%
Cholesterol	133.78mg	45%
Sodium	1208.09mg	50%
Potassium	186.89mg	4%
Total Carbs	3.93g	1%
Sugars	0.99g	4%
Dietary Fiber	0.93g	4%
Protein	10.67g	21%
Vitamin C	12.3mg	20%
Vitamin A	1.7mg	57%
Iron	3.3mg	18%
Calcium	20.3mg	2%

Amount Per 100 g
Calories	109.21 Kcal (457 kJ)
Calories from fat	33.97 Kcal
		% Daily Value*
Total Fat	3.77g	5%
Cholesterol	169.64mg	45%
Sodium	1531.89mg	50%
Potassium	236.98mg	4%
Total Carbs	4.98g	1%
Sugars	1.25g	4%
Dietary Fiber	1.18g	4%
Protein	13.53g	21%
Vitamin C	15.6mg	20%
Vitamin A	2.2mg	57%
Iron	4.2mg	18%
Calcium	25.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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