Roast Chicken

Roast chicken could be considered the most common entree in an American household, but the obscure departures from years of experimentation make for a winner that one would never wish to change." Mel Bourne.

• 5 garlic cloves, peeled
• 1 tablespoon onion salt
• 3 tablespoons cilantro, chopped
• 2 tablespoons paprika
• 1/4 cup sweet butter, melted
• 1/2 tablespoon poultry seasoning
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 2-21/2 chicken
• 1 tablespoon lemon zest
• 1 cup onion rings

METHOD

Preheat oven to 350°F.

Grate 2 cloves garlic and combine with onion salt, cilantro, paprika, butter, poultry seasoning, oregano, salt and pepper. Brush over skin of chicken.

Crush remaining 3 cloves garlic and place in cavity of bird with lemon zest and 1/3 of onion rings.

Cover bottom of roasting pan with remaining rings and rest breast of bird over them.

Cook at 350°F for 35 minutes.

Turn chicken over, breast up and cook at 300°F for 35 minutes.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Mel Bourne for Frieda Bourne

 

top of page