A Ceramic Platter is Perfect for Roast Chicken
Roast Chicken with Chimichurri
I recently made my very first roast chicken and now that its done (and it turned out so well!) it's almost embarrassing to admit that this was my first time. Cooking a full bird always seemed so daunting! But it turns out that it's really quite easy.
When I received a gorgeous dinner platter from Sheena Thompson of Thompson Wheel Works, I knew I had to try the Spiced Roast Chicken with Orange-Cilantro Chimichurri recipe that I had just come across on the Canadian Living website.
I've adapted the recipe slightly to account for the ingredients that I had on hand and the amount of cooking time it took in my oven.
I also want to give a shout-out to Salt Spring Sea Salt. I picked up this delicious surprise from the bakery at 13th Street Winery in Niagara-On-The-Lake. The salt is hand harvested on Salt Spring Island, BC and it is incredibly delicious. I topped the chicken with the beautiful, large salt crystals.
• 1 whole chicken (about 1.5 kg)
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon each pepper and turmeric
• 1/4 teaspoon each ground allspice and ground clove
• quarter orange
• quarter lemon
- Preheat oven to 400°F
- Brush chicken with olive oil and sprinkle with salt.
- Mix together pepper, turmeric, allspice and cloves.
- Rub the spices all over the chicken.
- Place orange and lemon in cavity.
- Place chicken, breast side up, on greased rack in roasting pan.
- Roast chicken, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F, about 1.5 hrs.
- Let rest for 10 minutes; discard orange and lemon.
- While chicken is resting, make the chimichurri.
- In a bowl, stir together oil with garlic.
- Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper (feel free to make ahead and refrigerate in an airtight container for up to 24hrs).
- Carve chicken and enjoy! Serve with orange-cilantro chimichurri.