Romantic Valentine's-Day Meal: Roasted Chicken w/Herbs
By AMNW Intern
1 4-lb. chicken, whole
2 lemons, juice only
3 Tbsp extra virgin olive oil
2 large garlic cloves, finely chopped
2 Tbsp Greek oregano
1 tsp ground cumin
salt and fresh course ground pepper to taste
2 sprigs fresh thyme
4 leaves fresh sage
2 sprigs rosemary
1/4 C fresh lemon juice
1/4 C extra virgin olive oil
3 Tbsp fresh thyme, finely chopped
Wash chicken under cold running water in a colander. Cut off any excess fat around tail including tail and around nect and wing tip.
Combine lemon, garlic, oregano, cumin, salt and petter in a bowl with a whisk to make a rub.
Apply rub evenly all over and under the skin with your hands.
Put thyme, sage and rosemary in chicken cavity and cover with plastic film. Leave out for 30 minutes to take the chill out to cook more evenly.
Preheat oven to 325 F.
Add 2 inches water to a roasting pan and place a flat rack on top of the pan. Place chicken on rack, breast-side down, and set pan on bottom 1/3 in the oven. Cook for 45 minutes. Turn chicken best-side up and cook until internal temperature reaches 145 F when checked with an instant-read thermometer inserted half way in the thickest part without touching any bones. Skin should be crispy, drumstick should separate easily from leg, about 1 hour and 25 minutes.
Pull from oven and let set for 10 minutes to redistribute the juices. Cut up with a sharp knife at the joints. Place in a serving platter and pour sauce evenly on top. Serve with rice pilaf, roasted potatoes or pasta.