Mediterranean Roasted Chicken [HMC]

Roast chicken has so much potential, and here's how to reach it. First, there's your basic bird: mine are always organic or pasture-raised, which guarantees a quantum leap in flavor and nutrients such as vitamin A and omega-3 fatty acids. Then it all depends upon how you massage your bird. Rub deep and make sure you get the herbs and spices under the skin. Then finish with a dollop because your bird needs a little accessorizing to hit the "yum" mark.

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Pat the chicken dry with paper towels. Stir the paprika, turmeric, coriander, cumin, cinnamon, and red pepper flakes together. Divide the mixture in half and stir 1 teaspoon of the salt into one half. Rub the salted spice mixture all over the outside of the chicken. Sprinkle the remaining 1/2 teaspoon of salt inside the chicken.

Step 3

With your palm facing downward, use your first three fingers to gently lift the skin on both sides of the breast to loosen it from the meat. Rub the remaining spice mixture and the grated ginger under the skin of each side of the breast, massaging the seasonings lightly into the meat. Place the garlic cloves, cinnamon stick, and ginger pieces inside the cavity. Squeeze the lemon halves into the cavity, then insert the rinds.

Step 4

Place the chicken on the roasting rack in a glass or ceramic baking dish, breast side up. Roast until a meat thermometer reads 160 degrees F when inserted in the thigh and the juice from the meat runs clear, about 1 hour.

Step 5

Let the chicken rest for at least 10 minutes before carving. Just before serving, pour 2 teaspoons of lemon juice all over the chicken and serve with My Everything Drizzle.

Step 6

Here is a western Mediterranean spice blend: remove the cinnamon and ginger. In place of the turmeric, paprika, coriander, and cumin, use 1/2 teaspoon of dried thyme, 1/4 teaspoon of rosemary, 1/2 teaspoon of fennel seeds, and 1/4 teaspoon of sage. Serve with Olive and Sun-Dried Tomato Tapenade or Parsley Pistou.

Step 7

Store in a covered container in the refrigerator for 3 to 5 days. Calories: 427 per serving.