SPICED ROAST CHICKEN WITH ORANGE CILANTRO CHIMICHURRI
Hands-on time: 15 minutes Total time: 1¼ hours Makes: 4 to 6 servings
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
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.