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1
Seedy Herb Roasted Chicken
Submitted by Adrienne Jacobs on March 20, 2013 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 8 pounds Organic Whole Chicken, Giblets Removed, And Washed
- 3 Tablespoons Olive Oil
- 4 Tablespoons Dukkah Spice Blend (from Trader Joes), Or Any Other Herbs Of Your Liking
- 1 whole Onion, Cut Into Quarters
- 2 cloves Garlic, Peeled
- 1 whole Lemon Cut Into Quarters
Preparation Instructions
Preheat oven to 425ºF. Rub chicken with olive oil and spice blend until well coated. Place in Dutch oven, and place onions, garlic, and lemon inside the cavity. Pour about 1/4 cup water into the Dutch oven just to prevent any burning.
Cover, and bake for 1 hour. Remove lid and bake another 30 minutes uncovered so chicken gets golden brown. Test with a meat thermometer to ensure that it reaches 165ºF. Let rest 10 minutes before slicing.
Enjoy!
Note: Make sure to save the carcass for delicious broth-making. Even if you don’t have time or plan to make soup right away, toss it into a large Ziploc bag, and stick it in the freezer until you need it.
