Recipe

Whole Roast Chicken With Persian Flair Recipe

	Notyourmomma / All my dishes 2 years, 1 month ago I love the flavors of this roast chicken, the cinnamon and lemon is a surprize. It's a little messy to fix but it is delicious to eat. Prep:20m Cook:85m Servings:4	Notyourmomm
	roast chicken crispy skin flavorful moist easy

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dancegypsy

Ingredients

One 4 - 4 1/2 lb. roasting chicken

1 stick of softened butter

1 tsp of cinnamon

1 tsp of Splenda

1/2 tsp of salt

1/2 tsp of pepper

1/2 tsp of turmeric

oil, sea salt, cracked black pepper

2 lemons, halved, (one half of juiced and added to butter)

3 shallots, peeled and halved

2 cinnamon sticks cracked

Directions

Mix the softened butter with the cinnamon, Splenda, salt, pepper, lemon juice and turmeric.

Wash and pat dry the chicken.

Gently lift the skin and spread the seasoned butter under the skin as evenly as possible, try to get in over the thighs and pat in even coat over breast..

Refrigerate for at least 15 minutes to resolidify the butter under the skin.

Preheat the oven to 375 degrees.

Remove chicken from the refrigerator and rub skin with scant amount of oil, sprinkle generously with sea salt and cracked black pepper.

(I add a little more cinnamon to the oil and rub it in to the skin) My family likes crispy salty skin, you can skip the extra salt if you want and you'll probably have better blood pressure than us!

Place chicken on roasting rack in roasting pan and stuff inside with

lemon, shallots, and cinnamon sticks. Tie the legs together.

Roast in oven for 15 minutes and reduce temperature to 350 degrees and roast another 60 minutes. Test for doneness with instant read thermometer about 165-170°F for the breast and 180-185°F for the thigh,

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Comments

rosemaryblue 2 years, 1 month ago said:
This is a surprise combination of ingredients, and indeed I will have to try it! Thanks.

krumkake 2 years, 1 month ago said:
Now that summer is over and we won't be doing our chicken on the grill anymore, I'm crankin' up the oven and trying this one...sounds delish, notcho!

maggiehc 2 years, 1 month ago said:
This sounds great! I really need something new for roast chicken. Any suggestions for side that go well with it?

lor 2 years, 1 month ago said:
Great looking recipe and a "must try" and for sure bookmarked! Thank you ;-)

dancegypsy67 2 years, 1 month ago said:
This was a big hit last night! I used plain old white sugar and added a clove of garlic, finely minced, to the butter mixture. The only thing is that I'd like to cut back on the amount of butter used but keep the intensity of the flavors. I can't wait to use the broth!!!

notyourmomma 2 years, 1 month ago said:
Aw, it is the Paula syndrome in me and way too many years of cooking French food. More butter more better.