Whole Roast Chicken with Persian Flair
From notyourmomma 16 years agoIngredients
- One 4 - 4 1/2 lb. roasting chicken shopping list
- 1/2 stick of softened butter shopping list
- 1 1/2 tsp of cinnamon shopping list
- 1 tsp of Splenda or two teas. sugar shopping list
- 1/2 tsp of salt shopping list
- 1/2 tsp of pepper shopping list
- 1/2 tsp of turmeric shopping list
- oil, sea salt, cracked black pepper shopping list
- 2 lemons, halved, (one half of juiced and added to butter) shopping list
- 3 shallots, peeled and halved shopping list
- 2 cinnamon sticks cracked shopping list
How to make it
- 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,
The Rating
Reviewed by 5 people-
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 wai...more
dancegypsy67 in Nipomo loved it -
It Was Excellent!!! absolutely super-delish! thank you !!!
ttaaccoo in Buffalo loved it -
Great dish. My bird was bigger. Took 2 hrs to cook.
pointsevenout in Athens loved it
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