Roast Chicken By Kevin Sbraga

Ingredients

• Servings: 1
• 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 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon ground coriander

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 10 mins


• 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.