black lemon chicken

Ingredients

• Servings: 20
• 2 tablespoons vegetable oil
• 3/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 pinch ground cumin
• 1 (5 pound) whole chicken
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• salt to taste
• 1 3/4 cups chicken broth, divided
• 1 head romaine lettuce, shredded

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• drizzle vegetable oil in a large roasting pan.
• whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
• place chicken in lemon mixture and turn it several times to coat each side. place chicken breast side down in the marinade, and set aside for 30 minutes.
• place chicken breast side up in the prepared roasting pan. pour about 1/4 of of marinade into the chicken cavity. brush remaining marinade on the top and sides of the chicken.
• sprinkle rosemary, thyme, and salt over top of chicken.
• tie chicken legs together with kitchen twine.
• roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
• remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
• set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
• slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. serve with additional sauce on the side.