by Candyland Queens
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Photo by Candyland Queens
Candyland Queens's Notes:
2 teaspoons sea salt (coarse) Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
2 tablespoons unsalted butter (room temperature) Ask a question about this ingredient
1 lemon Ask a question about this ingredient
4 garlic cloves minced Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
cranberries Ask a question about this ingredient
cilantro Ask a question about this ingredient
2 tablespoons of extra virgin olive oil Ask a question about this ingredient
Mix sea salt (coarse), paprika, butter, garlic, pepper. Rub the whole chicken with it. Cut the lemon in two halves and put them inside the chicken. Cover it and leave it in the fridge overnight.
Ask a question about this stepThe next day, take the chicken out of the fridge; add two spoons of extra virgin olive oil. Preheat the oven at 350 F. Roast the chicken for 2 hours (every 45 minutes turn the chicken over – after 1.5 hr. remove the lemon from its inside).
Ask a question about this stepWhen golden, remove the chicken from the oven, let it sit for a few minutes and garnish with cranberries and cilantro. It looks fantastic and it is great for any occasion.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
