Lemon-Coriander Whole Roasted Chicken

Want to zest things up a little this Thanksgiving? Get a kick out of this delicious and simple lemon-coriander chicken recipe.

Servings
8
Active Time
15 minutes
Total Time
2 hours, 40 minutes
Lemon-Coriander Whole Roasted Chicken

Remove giblet packet from chicken cavity (discard or save for later use; wash hands). Preheat oven to 350°F.

Zest lemons (2 tablespoons), then juice 1 lemon (2 tablespoons) and cut remaining lemon in half. Combine zest, juice, oil, coriander, and salt; whisk until blended. Peel onion and slice into 4 thick rings. Crush garlic bulb to loosen cloves (do not peel).

Place onions and tomatoes in bottom of roasting pan. Stuff lemon halves and garlic bulb in chicken cavity; tuck wings behind chicken's back and tie legs together, if desired. Arrange chicken, breast-side up, over onions and tomatoes. Slip fingers between skin and meat of chicken; lift skin and carefully spread lemon-spice mixture over meat (wash hands).

Roast chicken 45 minutes. Pour stock over chicken, then roast 1 1/2 more hours until chicken is 165°F. Transfer chicken to cutting board; tent with foil and let stand 15 minutes. Chop cilantro (1/4 cup).

Skim fat from pan drippings and discard. Place pan drippings, onions, and tomatoes in blender; blend on low until smooth. Stir cilantro into sauce. Carve chicken (discard lemon halves and garlic bulb). Serve chicken with sauce over your favorite side, such as mashed potatoes.

Note: Pull about 3 cups remaining chicken from bones and toss with 1 1/2 cups sauce. Chill up to 2 days for another use.

Ingredients

  • 1 whole roasting chicken (about 4 lb)

  • 3 lemons, for zest/juice

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon ground coriander

  • 1/2 teaspoon kosher salt

  • 1 large sweet onion

  • 1 bulb garlic

  • 1 pint grape tomatoes

  • 1 cup unsalted chicken stock

  • 1/4 bunch fresh cilantro

More recipe info

Instructions

Remove giblet packet from chicken cavity (discard or save for later use; wash hands). Preheat oven to 350°F.

Zest lemons (2 tablespoons), then juice 1 lemon (2 tablespoons) and cut remaining lemon in half. Combine zest, juice, oil, coriander, and salt; whisk until blended. Peel onion and slice into 4 thick rings. Crush garlic bulb to loosen cloves (do not peel).

Place onions and tomatoes in bottom of roasting pan. Stuff lemon halves and garlic bulb in chicken cavity; tuck wings behind chicken's back and tie legs together, if desired. Arrange chicken, breast-side up, over onions and tomatoes. Slip fingers between skin and meat of chicken; lift skin and carefully spread lemon-spice mixture over meat (wash hands).

Roast chicken 45 minutes. Pour stock over chicken, then roast 1 1/2 more hours until chicken is 165°F. Transfer chicken to cutting board; tent with foil and let stand 15 minutes. Chop cilantro (1/4 cup).

Skim fat from pan drippings and discard. Place pan drippings, onions, and tomatoes in blender; blend on low until smooth. Stir cilantro into sauce. Carve chicken (discard lemon halves and garlic bulb). Serve chicken with sauce over your favorite side, such as mashed potatoes.

Note: Pull about 3 cups remaining chicken from bones and toss with 1 1/2 cups sauce. Chill up to 2 days for another use.

Nutritional Information

CALORIES 420kcal; FAT 23g; SAT FAT 6g; TRANS FAT 0g; CHOL150mg; SODIUM 240mg; CARB 5g; FIBER 1g; SUGARS 1g; PROTEIN 47g; POTASSIUM 8%; VIT D 0%; CALC 2%; IRON 10%

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