by Susan Hanna
This recipe from Canadian Living is quick enough for a weeknight but would also be great for a casual Sunday dinner with family and friends. The chicken is flavoured with a spice rub and stuffed with lemon and orange quarters. While the chicken rests, make the delicious chimichurri, made with fresh herbs and citrus. Chimichurri, which originated in Argentina, is a green sauce served with meat.
Avoiding Additives and Preservatives
Make sure the spices do not contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For A Recipe.
Spiced Roast Chicken
1 whole chicken (about 1.5 kg)
2 tsp (10 ml) vegetable oil
½ tsp (2 ml) kosher salt
½ tsp (2 ml) each pepper and tumeric
¼ tsp (1 ml) each ground allspice and ground cloves
½ cup (125 ml) extra-virgin olive oil
1 clove garlic, minced
½ cup (125 ml) chopped fresh cilantro
1/3 cup (75 ml) each chopped fresh oregano and fresh parsley
½ tsp (2 ml) grated orange zest
3 tbsp (45 ml) orange juice
2 tbsp (30 ml) lime juice
¼ tsp (1 ml) kosher salt
¼ tsp (1 ml) pepper
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 quarters 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. Serves 4-6.
From Canadian Living