On Sundays, I love to make a big dinner and invite people over. I used to make the standard roast with potatoes and carrots every week, but I have been switching it up lately. Last week I made one of my FAVORITE chicken recipes, "Whole Roasted Chicken with Citrus and Whole Grain Bread Crumbs". It is a Bob Greene recipe and it is delicious and healthy! This chicken turns out moist and beautiful everytime!
Ingredients:
* 1 whole chicken, about 3 1/2-4 lbs.
* 3/4 tsp. salt
* Freshly ground pepper
* 1 orange, zested and cut into 8 wedges, zest reserved (when I am lazy, I don't doing any zesting!)
* 1 whole lemon, zested and cut into 8 wedges, zest reserved (I use 2 each of lemons and oranges)
* 1/4 cup whole grain bread crumbs (regular works great too)
* 3 Tbsp. grated Parmesan cheese
* 6-8 large cloves garlic, minced
* 2 tsp. chopped fresh thyme
* 2 Tbsp. olive oil
Preheat the oven to 425 degrees F. and position a rack in the lower third of the oven.
Rinse the chicken in warm water, then dry it, inside and out, with paper towels. Trim any extra fat away from around the cavity, especially around the tail end.
Sprinkle 1/2 tsp. of salt and some pepper on the outside and cavity, and place 4 of the orange and 4 of the lemon wedges inside, squeezing them a little as you put them in.
Fold the wing tips under the body of the chicken. Tie the ends of the drumsticks together with kitchen twine (works just find if you don't tie it down). Place the chicken breast up on a roasting rack in a roasting pan (This is where the extra lemon and orange come into play. I cut them up and slide them under the skin around the chicken, while squeezing them a little, before roasting) Roast for 15 minutes. Then lower the heat to 375 degrees and roast 15 minutes longer.
Meanwhile, in a small bowl, create a paste by combining the orange and lemon zests, bread crumbs, Parmesan, garlic, thyme, and olive oil (I usually double the paste). Season with remaining 1 /4 tsp. of salt and some pepper. Set aside.
Remove the chicken from the oven; let it stand a few minutes to cool slightly. Carefully run a knife under the skin, and pull the skin away from the breast and legs with your fingers. Discard the skin. Squeeze the juice from the remaining orange and lemon pieces over the chicken. Apply the paste by rubbing it into the outside of the chicken. Return the chicken to the oven and raost it for another 45 minutes, basting several times with pan drippings, taking care not to dislodge the crumb paste.
To test for doneness, carefully slice into the joint at the thigh and check if the juices run clear. If not, return to the oven. When done, remove the chicken from the oven, and let it rest on a cooling rack for at least 10 minutes before carving. Discard the wings.
Serves 4
Nutritional info per serving: Calories: 375, Protein: 41 g, Carbs: 11 g, Fiber: 2 g, Fat: 18 g
