| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Caprial2 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Peeled; chopped fresh |
|
|
; ginger |
| 3 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Saffron threads |
| 1 |
ts |
Chopped cilantro |
| 2 |
ts |
Chopped fresh basil |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
|
Lemon; Juice of |
| 1 |
|
Whole roasting chicken; (3 to 4 pound) |
| 1/2 |
|
Lemon; sliced crosswise |
|
|
Kosher salt |
|
|
Cracked black pepper |
| 2 |
|
Carrots; peeled and coarsely |
|
|
; chopped, up to 3 |
| 1 |
|
White onion; coarsely chopped |
| 1 |
|
Green bell pepper; coarsely chopped |
INSTRUCTIONS
Preheat the oven to 425 degrees. Place the ginger, garlic, saffron,
cilantro, and basil in a small food processor or spice grinder and puree.
Transfer the mixture to a small bowl, add the olive oil and lemon juice and
mix well. Starting at the neck end, gently loosen the chicken skin from the
meat. Lift the loosened skin and spread the mixture on the meat. Place the
lemon slices on top of the herb spread and pat the skin back in place.
Truss together the chicken legs with kitchen twine. Place the vegetables in
the roasting pan. Season the chicken all over with the kosher salt and
black pepper and place on the vegetables in the roasting pan.
Roast the chicken in the oven for about 15 minutes. Reduce the temperature
to 350 degrees and continue roasting until the chicken is cooked through
and reaches an internal temperature of 155 degrees (use an instant-read
meat thermometer to test) and the juices run clear when the thigh is
pierced with a fork, 45 to 50 minutes. Remove the chicken from the oven and
let it cool for about 3 minutes before slicing. Slice the chicken and serve
hot.
Converted by MC_Buster.
Per serving: 1614 Calories (kcal); 116g Total Fat; (65% calories from fat);
117g Protein; 21g Carbohydrate; 488mg Cholesterol; 484mg Sodium Food
Exchanges: 0 Grain(Starch); 16 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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