Mediterranean Roast Chicken
Author: TheGrumpyGourmand
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 4
- 1 chicken fryer for roasting
- 1 cup of tarragon
- ½ cup thyme
- 1-2 heads of garlic
- 1 tsp saffron
- lemon zest from 2 lemons
- 2 tbsp lemon juice
- 10 large shallots
- 1 cup of artichoke hearts
- 2 tsp salt
- 1 tbps freshly ground pepper
- ¼ cup olive oil
- 4 cups of unsalted chicken stock.
- Preheat your oven to 425 F
- Give the chicken a bath in the lemon juice
- Truss the chicken now or later.
- In any order...
- Sprinkle/cover with lemon zest,chopped herbs, salt and pepper
- Sprinkle with saffron and place inbetween skin and breasts
- Stuff chicken cavity with artichoke hearts, garlic, and extra herbs
- Truss the chicken if you havent
- Place shallots and extra garlic and artichoke hearts into the roasting pot along with the lemon used for juicing and the 4 cups of stock
- Place chicken on top and sprinkle with olive oil
- Place into oven for 60-75 minutes until chicken measures 165F
- Eat!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/06/30/scalia-mediterranean-roast-chicken/
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