Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons benniseed (also known as sesame seeds)
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Special Equipment Needed:
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the benniseed, thyme, rosemary, oregano, garlic powder, onion powder, salt, and black pepper.
4. Rub the chicken all over with the olive oil and then sprinkle the herb mixture all over the chicken, making sure to get some inside the cavity as well.
5. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh.
6. Remove the chicken from the oven and let it 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
Fat: 20g
Protein: 36g
Carbohydrates: 1g
Sodium: 600mg
Substitutions for ingredients:
- If you don't have benniseed, you can use sesame seeds instead.
- You can use fresh herbs instead of dried herbs, but you'll need to use more of them.
Variations:
- You can add sliced lemons, onions, and garlic to the roasting pan for extra flavor.
- You can use different spice blends, such as a Cajun or Italian seasoning blend.
Tips and Tricks:
- Make sure to let the chicken rest before carving to allow the juices to redistribute.
- If the skin is getting too brown, you can tent the chicken with foil halfway through cooking.
- You can use the leftover chicken to make chicken salad or chicken soup.
Storage Instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
- To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the chicken on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Lemon wedges
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Rice or quinoa
Suggested Side Dishes:
- Green salad
- Garlic bread
Troubleshooting Advice:
- If the chicken is browning too quickly, you can tent it with foil.
- If the chicken isn't cooked through, you can continue to roast it until the internal temperature reaches 165°F.
Food Safety Advice:
- Make sure to wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food History:
- Benniseed, also known as sesame seeds, is a common ingredient in Middle Eastern and Asian cuisine.
Flavor Profiles:
- The benniseed and herb rub gives the chicken a savory, nutty flavor with hints of thyme, rosemary, and oregano.
Serving Suggestions:
- Serve the chicken with a side of roasted vegetables and a green salad for a complete meal.
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