Whole Roasted Chicken
Makes:
Prep Time:
Cook Time:
Tonight’s special: my whole roasted chicken recipe! Paired with roasted carrots and herb Labne, this dish brings simple elegance to your table.
Whole Roasted Chicken:
- 3-4 lb. Chicken, spatchcocked (you can do this yourself or ask your butcher!)
- Spices of your choice (we did paprika, fennel seeds, coriander)
- 3 cloves garlic
- Olive oil
- Salt
- 2 Lemons, cut into wedges
Herb Labne:
- Labne (strained yogurt)
- Parsley, chopped
- Dill, chopped
- Juice from 1 lemon
- Salt + pepper to taste
- Roasted Carrots:
- Carrots
- Olive oil or ghee
- Salt
Directions:
- Preheat oven to 325F.
- Pat chicken dry all over and season with salt.
- In a small bowl, grate garlic. Add 2 Tbsp olive oil, 2 tsp smoked paprika, 1 tsp fennel seeds, 1 tsp coriander (or spices of your liking). Mix together and smear all over chicken using hands or brush. Place chicken breast side up in sheet pan, scatter lemon wedges all around the chicken and bake for 1.5-2 hours, or until breast reads 160F with a thermometer, making sure the legs are facing the back of the oven during baking.
- Place carrots on another baking sheet, toss with olive oil or ghee, season with salt. Bake in the oven with the chicken until browned all over and soft.
- For the labne, mix ingredients in a bowl and season with salt and pepper until it tastes to your liking.
And enjoy!