For an easy dinner roast a whole chicken on Sunday. You can then use the meat in meals, like this chicken salad, throughout the week. CSL has three simple ideas on how to get the most flavour into your roast chicken.
Restaurants around the world are embracing a bird long considered plain and pedestrian – the humble chicken. Take their cue for keeping a whole chicken moist and full of flavor with these 3 ideas.
1/ RUB
Mix together 3 tablespoons paprika, 3 tablespoons garlic powder, 3 tablespoons cumin, 2 tablespoons chili powder, 2 tablespoons black pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder, 1 tablespoon dried English mustard and 3 tablespoons salt. Use this rub on the whole chicken and then roast.
2/ MARINADE
Mix together ¼ cup olive oil, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon fresh thyme, 2 tablespoons minced garlic and 1 tablespoon chopped cilantro. The whole chicken should sit in the marinade for at least 1 hour, preferably overnight before placing in the oven to roast.
3/ COMPOUND BUTTER
To 1 stick of softened butter combine ¼ cup tarragon, ¼ cup parsley, 2 tablespoons salt, and 1 teaspoon lemon zest. Massage this mixture on the chicken and under the skin of the chicken before roasting.
This original recipe article first appeared in the Spring 2018 issue of City Style and Living Magazine
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