SPICED ROAST CHICKEN WITH ORANGE CILANTRO CHIMICHURRI

Hands-on time: 15 min­utes To­tal time: 1¼ hours Makes: 4 to 6 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -

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 meat or fish.

Spiced Roast Chicken:

1 whole chicken (about 1.5 kg)

2 tsp veg­etable oil

½ tsp kosher salt

½ tsp each pep­per and turmeric

¼ tsp each ground all­spice and

ground cloves

quar­ter orange

quar­ter lemon

Orange Cilantro Chimichurri:

½ cup ex­tra-vir­gin olive oil

1 clove gar­lic, minced

½ cup chopped fresh cilantro

⅓ cup each chopped fresh oregano

and fresh pars­ley

½ tsp grated orange zest

3 tbsp orange juice

2 tbsp lime juice

¼ tsp kosher salt

¼ tsp 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 in cav­ity. Place chicken, breast side up, on greased rack in roast­ing pan.

Roast in 400°F oven, bast­ing oc­ca­sion­ally, un­til in­stant-read ther­mome­ter in­serted in thick­est part of thigh reads 185°F, 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.

PER EACH OF 6 SERV­INGS : about 658 cal, 61 g pro, 44 g to­tal fat (9 g sat. fat), 3 g carb (1 g di­etary fi­bre, 1 g sugar), 221 mg chol, 389 mg sodium, 792 mg potas­sium. % RDI : 5% cal­cium, 23% iron, 14% vit A, 18% vit C, 13% fo­late.

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