Lemon-Coriander Whole Roasted Chicken

Servings

8

Active Time

15 minutes

Total Time

2 hours, 40 minutes

Instructions

Preheat oven to 350°F. Zest lemons (2 tablespoons); squeeze 1 lemon for juice (2 tablespoons), then cut 1 lemon in half. Combine zest, juice, oil, coriander, and salt; whisk until blended. Peel onion, then slice into 4 thick rings. Crush garlic head to loosen cloves in bulb (do not peel).

Place onions and tomatoes in bottom of roasting pan. Stuff lemon halves and garlic bulb inside chicken cavity; tuck wings behind chicken’s back and tie legs together if desired. Arrange chicken, breast-side up, over onions and tomatoes. Slip fingers between skin and meat of the chicken to loosen skin; lift skin and carefully spread spice mixture over the meat. Wash hands.

Roast chicken 45 minutes. Pour stock over chicken into pan, then roast 1 1/2 more hours and until chicken is 165°F. Transfer chicken to cutting board; tent with foil and let stand 15 minutes. Chop cilantro (1/4 cup).

Skim fat from pan drippings and discard. Place pan drippings, onions, and tomatoes in blender; blend on low until smooth. Stir cilantro into sauce. Carve chicken (discard lemon halves and garlic bulb). Serve chicken with sauce over your favorite side, like mashed potatoes.

Note: Pull about 3 cups remaining chicken from bones and toss with 1 1/2 cups sauce. Chill for another use, up to 2 days.

Ingredients

  • 1 whole roasting chicken (about 4 lb)
  • 3 lemons, for zest/juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1 large sweet onion, sliced
  • 1 fresh garlic bulb
  • 1 pint grape tomatoes
  • 1 cup unsalted chicken stock
  • 1/4 bunch fresh cilantro, chopped

Instructions

Preheat oven to 350°F. Zest lemons (2 tablespoons); squeeze 1 lemon for juice (2 tablespoons), then cut 1 lemon in half. Combine zest, juice, oil, coriander, and salt; whisk until blended. Peel onion, then slice into 4 thick rings. Crush garlic head to loosen cloves in bulb (do not peel).

Place onions and tomatoes in bottom of roasting pan. Stuff lemon halves and garlic bulb inside chicken cavity; tuck wings behind chicken’s back and tie legs together if desired. Arrange chicken, breast-side up, over onions and tomatoes. Slip fingers between skin and meat of the chicken to loosen skin; lift skin and carefully spread spice mixture over the meat. Wash hands.

Roast chicken 45 minutes. Pour stock over chicken into pan, then roast 1 1/2 more hours and until chicken is 165°F. Transfer chicken to cutting board; tent with foil and let stand 15 minutes. Chop cilantro (1/4 cup).

Skim fat from pan drippings and discard. Place pan drippings, onions, and tomatoes in blender; blend on low until smooth. Stir cilantro into sauce. Carve chicken (discard lemon halves and garlic bulb). Serve chicken with sauce over your favorite side, like mashed potatoes.

Note: Pull about 3 cups remaining chicken from bones and toss with 1 1/2 cups sauce. Chill for another use, up to 2 days.

Nutritional Information

CALORIES (per 1/8 recipe) 420kcal; FAT 23g; SAT FAT 6g; TRANS FAT 0g; CHOL 150mg; SODIUM 240mg; CARB 5g; FIBER 1g; SUGARS 1g; PROTEIN 47g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

Source: Publix Aprons® recipe