Ingredients
1 chicken, whole (3-4 lbs.)
Zest of 1 lemon (save the lemon)
3 tablespoons olive oil
1/2 teaspoon cinnamon
1 teaspoon tumeric
1 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4-1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 bunch parsley, washed
1/2 bunch cilantro, washed
Preparation
Wash the chicken and pat it dry. In a small bowl, mix the zest, olive oil, cinnamon, tumeric, cumin, mustard, chili powder and salt to form a thin paste. Rub the paste all over the outside of the chicken and under the skin. Place it in a pan, cover it and let it sit in the fridge overnight.
Take it out of the fridge and allow it to rest for an hour to bring it closer to room temperature; this allows for a more even cooking.
Heat the oven to 425 degrees F. In the chicken’s cavity, add the cilantro, parsley and lemon. Tie the legs together (if desired) and place it in teh oven, breast side up, for 15 minutes. Turn the heat down to 375 and baste it with the drippings every 10 minutes or so, until the chicken is cooked through, about 45 minutes.
If you choose to make a gravy from teh drippings you will find it has a clean, lemon flavor that pairs well with a mixed wild rice side and roasted vegetables. Try a pinot noir with it, too.
