Lemon and Coriander Roast Chicken
Marge Perry & David Bonom

Lemon and Coriander Roast Chicken

This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.

Wine Pairing: Serve with a full-bodied, lightly oaked Chardonnay from California or a fruit-forward Pinot Noir from Oregon.

Ingredients

INGREDIENTS

  • chopped fresh cilantro
  • Extra Virgin Olive Oil
  • fresh lemon juice
  • garlic cloves
  • Grated fresh lemon zest
  • ground black pepper
  • Ground Coriander
  • Salt
  • whole chickens

Directions

DIRECTIONS

  1. Preheat the oven to 425°
  2. Combine the garlic, cilantro, oil, lemon juice, lemon zest and coriander in a medium bowl
  3. Working one chicken at a time, using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Cut through the breastbone so that you have two halves. Repeat with the remaining chicken. Pat the chicken halves dry with paper towels then season with salt and pepper. Place the chickens on the prepared baking sheets, cut side down, and rub all over with the garlic mixture.
  4. Roast the chicken 10 minutes then rotate the pans up and down, front to back. Roast 10 minutes longer then reduce the oven temperature to 350°