Whole Roast Chicken With Persian Flair |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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. Ingredients:
one 4 - 4 1/2 lb. roasting chicken |
1/2 stick of softened butter |
1 1/2 tsp of cinnamon |
1 tsp of splenda or two teas. sugar |
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:
1. Mix the softened butter with the cinnamon, Splenda, salt, pepper, lemon juice and turmeric.
2. Wash and pat dry the chicken.
3. 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..
4. Refrigerate for at least 15 minutes to resolidify the butter under the skin.
5. Preheat the oven to 375 degrees.
6. Remove chicken from the refrigerator and rub skin with scant amount of oil, sprinkle generously with sea salt and cracked black pepper.
7. (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!
8. Place chicken on roasting rack in roasting pan and stuff inside with
9. lemon, shallots, and cinnamon sticks. Tie the legs together.
10. 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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