Citrus Herb Roasted Chicken |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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Discard herbs and spices that have been in your kitchen for more than one year. They really don't have any flavor or redeeming value. Step #6 for Slow-Roasted Chicken or see Faster-Roasted Chicken Method, Step #8. Ingredients:
1 (4 1/2-5 lb) whole roasting chickens |
4 teaspoons salt |
2 teaspoons smoked paprika or 2 teaspoons paprika |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon white pepper |
1 teaspoon dried thyme, crushed |
1 teaspoon ground black pepper |
1/2 teaspoon ground sage |
1/2 teaspoon cayenne pepper |
1 large lemon, cut into 8 wedges |
1 small onion, cut into 8 wedges |
2 teaspoons garlic, minced |
1 teaspoon sugar |
1 sprig fresh rosemary (optional) |
lemon twist (optional) |
fresh rosemary sprig (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.)
7. To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs.
8. 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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