Ingredients
- 2 tablespoons vegetable oil
- ¾ cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 1 pinch ground cumin
- 1 (5 pound) whole chicken
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt to taste
- 1 ¾ cups chicken broth, divided
- 1 head romaine lettuce, shredded
Why This Dish Is Amazing
Best Cooking Tips
- Marinate the chicken with lemon juice and spices for at least 30 minutes to enhance the taste.
- Toast nuts or seeds before adding them for extra crunch and aroma.
Step 1
Preheat your oven to 375°F (190°C). Drizzle some vegetable oil into a large roasting pan to get it ready. In a big bowl, whisk together lemon juice, olive oil, black pepper, salt, cayenne, and cumin. Toss the chicken into this zesty mixture, turning it so every side is coated well. Let it sit, breast side down, soaking up the flavors for about 30 minutes.
Step 2
Place the chicken breast side up in the roasting pan. Pour about a quarter of the marinade inside the cavity, then brush the rest all over the top and sides. Sprinkle fresh rosemary, thyme, and a bit more salt over the chicken. Tie the legs together with kitchen twine to keep everything neat while it roasts.
Step 3
Pop the chicken into the oven uncovered and roast for 45 minutes. After that, spoon some of the pan juices over the bird, pour in a cup of chicken broth, and keep roasting for another 30 minutes or so, until the skin is golden and the meat is cooked through (a thermometer should read 165°F or 74°C). When it’s done, spoon the juices over it again and loosely cover with foil to rest for 20 minutes.
Step 4
While the chicken rests, pour off the juices from the cavity into the pan. Set the pan on the stove over medium-high heat, add ¾ cup of chicken broth, and bring it to a boil. Scrape up any browned bits stuck to the bottom, then simmer until the sauce thickens and reduces by half, which should take about 10 minutes.
Step 5
Finally, slice the chicken into eight pieces and toss it with shredded lettuce in a large bowl. Drizzle 2 to 3 tablespoons of the pan sauce over the top and gently toss to wilt the greens just a bit. Serve the salad with extra sauce on the side for drizzling.
