Citrus and Herb Roast Chicken - The Wall Street Journal

herb.indah.link

Photo: F. Martin Ramin/The Wall Street Journal, Food Styling by Kim Ramin

By Kathleen Squires

March 5, 2021 12:47 pm ET

To explore and search through all our recipes, check out the new WSJ Recipes page.

F. Martin Ramin/The Wall Street Journal, Food Styling by Kim Ramin

Ingredients

• 1 (3- to 4-pound) whole chicken
• 3 sticks salted butter
• 3 tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon cardamom
• 1 teaspoon paprika
• 1 teaspoon honey
• 1 lemon
• ¼ yellow onion
• 3 sprigs rosemary
• 3 sprigs thyme
• 2 cloves garlic, halved crosswise

Directions

1. Preheat oven to 400 degrees. Let chicken and butter sit at room temperature 1 hour. (If necessary, soften butter further in the microwave, 10-15 seconds.)
2. Make the spiced butter: In a large bowl, combine butter with salt, pepper, oregano, cumin, cardamom, paprika and honey, stirring to blend thoroughly. Pick leaves from 1 sprig thyme and add leaves to softened butter, stirring to fully incorporate.
3. Remove giblets (if any) from chicken. Use paper towels to thoroughly pat chicken dry. (Completely dry, the skin will crisp beautifully during roasting.)
4. Halve lemon and squeeze it inside chicken cavity. Stuff lemon halves, onion, garlic, remaining thyme sprigs and rosemary sprigs inside cavity.
5. Truss the chicken: Use butcher’s twine to tie the legs together and secure the wings to the breast.
6. Pat chicken dry once again. Slather soft spiced butter all over chicken until fully covered.
7. Place whole chicken on a sheet pan with a wire rack set inside. Cover with foil, place in oven and roast 15 minutes.
8. After 15 minutes, pull chicken out of oven, remove foil and carefully drain any melted butter that has collected in the pan, reserving it in a heatproof dish. Change the foil. Return chicken to oven and cook 20 minutes more.
9. Rotate chicken and cook 20 minutes more. Pull chicken out of oven once more, remove foil, and use a brush to coat entire bird with reserved butter.
10. Increase heat to 425 degrees. Cook chicken, uncovered, until skin is golden brown and an instant-read thermometer reads 155-160 degrees, 25-30 minutes. (Temperature will reach 165 degrees as chicken rests.)
11. Let chicken rest 15 minutes before serving.

—Adapted from chef Rōze Traore, New York City

More in Food & Drink

Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8

The Link Lonk


March 06, 2021 at 12:47AM
https://ift.tt/3qm1MLS

Citrus and Herb Roast Chicken - The Wall Street Journal

https://ift.tt/3eCf9lu
Herb