Roast Chicken by Kevin Sbraga

Name: Roast Chicken by Kevin Sbraga
Total time: 130
Yield: 6
Ingredients: 1 (4 pound) whole chicken; 1 cup butter at room temperature; 1 whole head garlic, minced; 3 lemons, zested; 1 orange, zested; 2 tablespoons chopped chives; 1 tablespoon toasted sesame oil; 1 tablespoon chopped fresh thyme; 1 ½ teaspoons salt; 1 ½ teaspoons ground black pepper; 1 teaspoon ground coriander

Recipe by Margie Plouffe Traylor from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

6 servings

•

1 (4 pound) whole chicken
•

1 cup butter at room temperature
•

1 whole head garlic, minced
•

3 lemons, zested
•

1 orange, zested
•

2 tablespoons chopped chives

•

1 tablespoon toasted sesame oil
•

1 tablespoon chopped fresh thyme
•

1 ½ teaspoons salt
•

1 ½ teaspoons ground black pepper
•

1 teaspoon ground coriander

Instructions

Rinse chicken and allow to air-dry for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.