Here’s one of my favorite easy, yummy & pretty (bonus!) recipes for roasted chicken. Pair this with sauteed kale or another favorite veggie for a delicious meal full of protein & vitamins.
Recipe courtesy of The Etsy Blog
1 whole chicken
1.5 tablespoons sea salt
2 teaspoons mild paprika
1 teaspoon black pepper
Zest of two Meyer lemons
Zest of one orange
Preheat oven to 400 degrees.
Combine the sea salt, paprika, black pepper and citrus zests. Use your fingers to break up the zest and incorporate with the dry spices.
Rinse and dry the chicken. Apply the rub. You may have some leftover, depending on the size of the chicken. Carefully place the chicken in a roasting pan.
Quarter the lemons and oranges. Nestle some in the cavity of the bird, and tuck the rest into the roasting pan. If desired, truss the legs together with kitchen twine. It’s not necessary, but it’s a nice touch and keeps everything secure.
Let the bird sit on the counter, coming to room temperature, for about an hour. (The bird will cook more evenly if it goes into the oven from room temperature than from cold.)
Roast the chicken at 400 degrees for about an hour. It should be done when a thermometer registers 165 degrees at the thickest part of the thigh.
Remove the chicken from the oven, and allow it to rest for 10-15 minutes before serving.
All photos by Kimberley Hasselbrink.