Lemon-Herb Roasted Chicken


By Kelly Elkins

This chicken recipe takes a lot of preparation but it is worth the wait! Be prepared for a 6-10 hour chilling time once the chicken has all the dressings on it. Usually I prepare dinner in under 30 minutes because I hate cooking so this recipe wasn’t one that adhered to my usual scheduling. Even though it took longer than my typical allotted time, I found that the steps were extremely easy to follow.

This recipe made me realize how much I love cooking with Kosher Salt. The flavor that it adds to the chicken is amazing. Enjoy!

 

Lemon-Herb Roasted Chicken (Capture the Coast p. 90)

1 (3 1/2- to 5-pound) chicken

2 tablespoons kosher salt

2 tablespoons chopped fresh thyme or sage, or a mixture of both

2 teaspoons lemon zest

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground pepper

1/2 lemon

3 or 4 garlic cloves, crushed

1 tablespoon unsalted butter, melted

Remove the giblet bag from the chicken cavity. Trim any excess fat. Place breast side up on a rack in a shallow 10×15-inch roasting pan. Mix the salt, thyme, lemon zest, coriander, garlic powder and pepper together. Rub over the chicken and into the creases to coat evenly. Chill, uncovered, for 6 to 10 hours.

Preheat the oven to 400 degrees. Place the lemon and garlic in the chicken cavity. Brush with the butter. Roast for 1 hour or to 170 degrees on a meat thermometer when inserted into the thickest portion of the thigh, basting every 15 to 20 minutes with additional butter or with the pan drippings. Remove to the cutting board. Let stand for 10 minutes before carving. Yield; 3 to 6 servings.

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