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Photo: Leigh Beisch
Active Time:10 minsTotal Time:2 hrs 20 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:2 hrs 20 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonfennel seeds1teaspooncrushed red pepper1teaspoonkosher salt, divided¼teaspoonground pepper, divided2tablespoonspreserved lemon paste (see Tip)2tablespoonsextra-virgin olive oil2clovesgarlic, minced14- to 5-pound whole chicken, giblets removed
Cook Mode(Keep screen awake)
Ingredients
1tablespoonfennel seeds
1teaspooncrushed red pepper
1teaspoonkosher salt, divided
¼teaspoonground pepper, divided
2tablespoonspreserved lemon paste (see Tip)
2tablespoonsextra-virgin olive oil
2clovesgarlic, minced
14- to 5-pound whole chicken, giblets removed
DirectionsCombine fennel seeds, crushed red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper in a spice grinder or clean coffee grinder; grind to a powder. Transfer to a bowl and whisk in preserved lemon paste, oil and garlic until combined.Pat chicken dry with paper towels. Loosen the skin over the breast and thigh meat and rub the spice mixture under the skin. Sprinkle the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper on the chicken. Refrigerate, uncovered, for at least 1 hour or up to 8 hours.Preheat oven to 475°F.Place the chicken, breast-side up, on a wire rack in a roasting pan. Roast for 20 minutes.Reduce oven temperature to 425°. Continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 40 minutes more.Transfer the chicken to a clean cutting board and let rest for at least 10 minutes before carving.To make ahead:Prepare through Step 2; refrigerate chicken for up to 8 hours.Equipment:Spice grinderTip:Make your own preserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus PasteOriginally appeared: EatingWell Magazine, January/February 2022
Directions
Combine fennel seeds, crushed red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper in a spice grinder or clean coffee grinder; grind to a powder. Transfer to a bowl and whisk in preserved lemon paste, oil and garlic until combined.Pat chicken dry with paper towels. Loosen the skin over the breast and thigh meat and rub the spice mixture under the skin. Sprinkle the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper on the chicken. Refrigerate, uncovered, for at least 1 hour or up to 8 hours.Preheat oven to 475°F.Place the chicken, breast-side up, on a wire rack in a roasting pan. Roast for 20 minutes.Reduce oven temperature to 425°. Continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 40 minutes more.Transfer the chicken to a clean cutting board and let rest for at least 10 minutes before carving.To make ahead:Prepare through Step 2; refrigerate chicken for up to 8 hours.Equipment:Spice grinderTip:Make your own preserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus Paste
Combine fennel seeds, crushed red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper in a spice grinder or clean coffee grinder; grind to a powder. Transfer to a bowl and whisk in preserved lemon paste, oil and garlic until combined.
Pat chicken dry with paper towels. Loosen the skin over the breast and thigh meat and rub the spice mixture under the skin. Sprinkle the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper on the chicken. Refrigerate, uncovered, for at least 1 hour or up to 8 hours.
Preheat oven to 475°F.
Place the chicken, breast-side up, on a wire rack in a roasting pan. Roast for 20 minutes.
Reduce oven temperature to 425°. Continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 40 minutes more.
Transfer the chicken to a clean cutting board and let rest for at least 10 minutes before carving.
To make ahead:
Prepare through Step 2; refrigerate chicken for up to 8 hours.
Equipment:
Spice grinder
Tip:
Make your own preserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.
Associated Recipe:
Preserved Citrus Paste
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)170Calories7gFat1gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
