Tuesday, May 5, 2009

Chermoula Roasted Chicken

I made this chicken tonight and it was so good--very flavorful and moist. I will definitely make it again. Use fresh herbs and real lemon juice to make it taste the best. I got this recipe out of the recent Paula Deen Magazine.

1 whole chicken
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
3 T olive oil
1 T lemon zest
1 T fresh lemon juice
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/8 tsp ground red pepper
2 cloves garlic, minced

Preheat oven to 325. Line a roasting pan with foil and place rack inside pan. Spray with cooking spray (I don't have a roasting rack, so I just used a roasting pan).

In small bowl, combine cilantro, parsley, oil, zest, juice, cumin, paprika, salt, pepper and garlic.

Rinse chicken and pat dry. Loosen skin from breast without detaching it. Place chicken in prepared pan. Carefully rub 3 T cilantro mixture under skin on breast. Rub remaining cilantro mixture evenly over chicken and into chicken cavity. Bake for 1 hour and 30 to 40 minutes, or until a meat thermometer inserted into thickest part of thigh reads 180 degrees and juices run clear. Let stand for 10 minutes before carving.

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