Roasted Whole Chicken With Lemon & Herbs
Recipe: #24693
August 14, 2016
Categories: Chicken, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein Low Fat, No Eggs, Non-Dairy, Herbs, Whole Chicken, Kosher Meat, Chicken Dinner, more
"A great Sunday night entrée. From J&G Podleski."
Ingredients
Nutritional
- Serving Size: 1 (468.3 g)
- Calories 458.4
- Total Fat - 10.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 1089.1 mg
- Sodium - 656.6 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.6 g
- Sugars - 3.3 g
- Protein - 80.7 g
- Calcium - 74.7 mg
- Iron - 12.3 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Move oven rack to bottom third of oven.
Step 2
Preheat oven to to 425F.
Step 3
Place a small rack inside a roasting pan; pour 1 cup water in pan.
Step 4
Rinse chicken inside and out, and pat dry with paper towels.
Step 5
In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt & pepper to make a paste.
Step 6
Add lemon zest and mix again; set aside.
Step 7
Squeeze juice from lemon inside cavity of chicken, then tuck the used lemon half right inside it.
Step 8
Tie legs together with kitchen string.
Step 9
Rub reserved paste over surface of chicken and using your fingers, carefully rub paste between skin and meat on breast and thighs.
Step 10
Place chicken on rack breast side down.
Step 11
Roast uncovered for 30 minutes.
Step 12
Remove chicken from oven and flip over.
Step 13
Add a bit more water if it has evaporated.
Step 14
Return to oven and roast for 35 - 40 more minutes, depending on size of bird.
Step 15
If chicken brown too quickly, cover it loosely with foil.
Step 16
When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.
Step 17
A meat thermometer inserted in thigh (away from bone) should read 170F.
Step 18
Remove chicken from oven and let rest 10 minutes before carving.
Tips
No special items needed.