Roast chicken is so reliable and satisfying that it keeps making its way onto our tables night after night. This spiced version, served with a citrusy, herbaceous chimichurri, is an update on the classic. Make the chimichurri the day before, if you wish, and add any leftovers to potato salad, grilled meats or fish.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
- 1/2 cup extra-virgin olive oil
- 1 clove garlic minced
- 1/2 cup chopped fresh cilantro
- 1/3 cup each chopped fresh oregano and fresh parsley
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Spiced Roast Chicken:
- 1 whole chicken (about 1.5 kg)
- 2 teaspoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon each pepper and tumeric
- 1/4 teaspoon each ground allspice and ground clove
- quarter orange
- quarter lemon
Spiced Roast Chicken: Pat chicken dry with paper towel. Brush all over with oil; sprinkle with salt.
Stir together pepper, turmeric, allspice and cloves; rub all over chicken. Place orange and lemon in cavity. Place chicken, breast side up, on greased rack in roasting pan.
Roast in 400°F (200°C) oven, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1 hour. Let rest for 10 minutes; discard orange and lemon. Carve chicken into portions.
Orange-Cilantro Chimichurri: While chicken is resting, in bowl, stir oil with garlic. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with chicken.
Nutritional facts per each of 6 servings: about
- Fibre 1 g
- Sodium 389 mg
- Sugars 1 g
- Protein 61 g
- Calories 658.0
- Total fat 44 g
- Potassium 792 mg
- Cholesterol 221 mg
- Saturated fat 9 g
- Total carbohydrate 3 g
- Iron 23.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 18.0