3lbs. roasting chicken
1/4 cup honey
1½ tbsp. grated orange rind
1 tbsp. cumin
1/4 tsp. salt
1 garlic clove, minced
Remove and discard giblets from the chicken. Rinse chicken with cold water; pat
dry. Trim excess fat. Starting at neck cavity, loosen skin from breast
and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine honey and remaining ingredients. Rub honey mixture under loosened skin
and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a foil-lined broiler pan. Pierce skin several
times with a meat fork. Insert meat thermometer into meaty part of thigh,
making sure not to touch bone. Bake at 400° for 30 minutes; cover loosely
with foil. Bake an additional 40 minutes or until the thermometer registers
180°. Let stand for 10 minutes. Discard skin.
4 servings
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