Ingredients with Measurements:
- 1 whole chicken (about 4 lbs)
- 2 tbsp aniseed
- 2 tbsp coriander seeds
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lemon, sliced
- 4 garlic cloves, peeled
- 1 onion, quartered
- 1 cup chicken broth
Special Equipment Needed:
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small skillet, toast the aniseed and coriander seeds over medium heat for 2-3 minutes, until fragrant. Remove from heat and let cool.
3. In a spice grinder or mortar and pestle, grind the toasted aniseed and coriander seeds until fine. Mix with kosher salt and black pepper.
4. Rinse the chicken and pat dry with paper towels. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
5. In a roasting pan, place the lemon slices, garlic cloves, and onion quarters. Place the chicken on top of the vegetables, breast side up.
6. Drizzle the olive oil over the chicken and vegetables. Pour the chicken broth into the bottom of the roasting pan.
7. Roast the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh.
8. Remove the chicken from the oven and let rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 125mg
Sodium: 1100mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Protein: 40g
Substitutions for ingredients:
- You can use fennel seeds instead of aniseed.
- You can use ground coriander instead of coriander seeds.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add chopped fresh herbs, such as thyme or rosemary, to the spice mixture.
- You can stuff the chicken cavity with lemon wedges, garlic cloves, and fresh herbs.
- You can use this spice rub on other meats, such as pork or lamb.
Tips and Tricks:
- Make sure to pat the chicken dry with paper towels before rubbing the spice mixture on it, as this will help the spices adhere better.
- Letting the chicken rest after roasting will allow the juices to redistribute and make the meat more tender and flavorful.
- If the skin is not crispy enough, you can broil the chicken for a few minutes at the end of cooking.
Storage Instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for about 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the chicken on a platter with the roasted vegetables and lemon slices.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- This chicken pairs well with roasted or grilled vegetables, such as asparagus or zucchini.
- A simple green salad with a lemon vinaigrette would also be a great side dish.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Rice pilaf
- Mashed potatoes
Troubleshooting Advice:
- If the chicken is browning too quickly, cover it loosely with foil.
- If the chicken is not cooked through, continue roasting and check the temperature every 10-15 minutes until it reaches 165°F.
Food Safety Advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food History:
- Aniseed and coriander are both commonly used spices in Middle Eastern and Mediterranean cuisine.
Flavor Profiles:
- This roasted chicken has a warm and slightly sweet flavor from the aniseed and coriander, with a tangy and citrusy note from the lemon slices.
Serving Suggestions:
- Serve the chicken with a side of roasted vegetables and a simple green salad for a complete meal.
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