Shared by Marcy Goldman
Shared by Marcy Goldman
Spiced Roasted Chicken With Lemon
Yield: 4 servings
Spiced Roasted Chicken With Lemon
Yield: 4 servingsThis recipe was shared by Marcy Goldman. Read more about her family in "Lemon Chicken: From a Caribbean Caretaker to the Shabbat Table."
Ingredients
- 1 - 3 to 4 lb. chicken
- 2 tablespoons light olive oil
- 2 large lemons, quartered *
- 1 onion, quartered
- ½ cup water
- ¼ cup white wine
- 12 large garlic cloves, unpeeled
- ¼ cup parsley, roughly chopped
- 1 tablespoon fresh rosemary
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 pinch dry sage or poultry seasoning
- 1 pinch celery seed powder
- ½ teaspoon cumin
- 1 - 2 teaspoons kosher salt
*You can also use salted lemons as per the recipe for Middle Eastern Salted Lemons that follows
For the middle rastern salted lemons:
Juice from 6 large lemons
- 6 whole lemons, washed
- Coarse sea salt (very coarse crystals)
- Black peppercorns
- 1/2 teaspoon chili pepper, optional
Preparation
Step 1
Preheat the oven to 375° F.
Step 2
Place the chicken in a roasting pan. Rub with olive oil, squeeze the lemons over it and stuff the lemon remnants into the cavity along with the onion.
Step 3
Add the water, wine, parsley, rosemary and garlic to the pan, scattering them around the chicken. Completely coat the chicken with all of the remaining spices except the salt. You should not be able to see any skin as the chicken should be totally coated in spices. Sprinkle on the salt.
Step 4
Roast the chicken, occasionally basting with the pan juices. Cover any exposed skin with the spices (paprika & garlic powder) that may come off as you baste. For the final third of cooking time, lower the oven to 350°F and let the chicken roast without basting. Roast until the juices run clear or a thermometer reads 165°F when inserted into the thickest part of the thigh. A 3-4 lb. chicken should take between 45-60 minutes to roast.
Step 5
Mash the garlic into the roasting pan juices and use pan juices as gravy.
Step 6
Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through). Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon. Place 1 tablespoon of salt on the bottom of a large Mason jar. Pack in the lemons, pushing down to release more juice. Add a few teaspoons of salt at each layer, along with some peppercorns (and chilli pepper). Cover with lemon juice and seal. Let stand in a warm area for at least 30 days, turning jar upside down each day to distribute salt and juices. If a cloudy growth appears, remove it with a wooden spoon. These keep 1-2 months refrigerated.
