Wednesday, March 27, 2013
ROAST CHICKEN OR TURKEY BREAST WITH FIERY LEMON GLAZE ~ for Type Os
This is an overnight recipe, as the chicken needs to marinate 8-12 hours.
Makes: 8 servings
1 4-5 pound whole roasting chicken OR turkey breast
4-6 small lemons
1/4 cup olive oil
2 Tablespoons fresh parsley, minced
4 cloves garlic, minced
1 teaspoon cayenne pepper (optional)
1/2 teaspoon each sea salt and pepper
1/2 cup honey (a light flavor is best)
2-3 small lemons, halved or quartered (optional)
Remove giblets and use for stock or freeze for later use.
Place chicken in a large plastic bag set in a shallow dish. Slice 2 lemons, add to the bag.
Finely shred 2 teaspoons of peel from the remaining lemons and set aside.
Squeeze lemons to yield 1/2 cup plus 2 tablespoons of juice for the marinade and glaze.
FOR THE MARINADE:
Combine 1/2 cup lemon juice, olive oil, parsley, garlic, 1/2 the cayenne and 1/2 teaspoon each sea salt and freshly ground pepper.
Pour over the chicken, turn to coat, and seal the bag. Refrigerate 8-12 hours, turning the bag over occasionally.
Preheat oven to 375°F.
Let chicken stand at room temperature 15 minutes. Drain the marinade and set aside the lemon slices. Discard the marinade.
Tie the legs together and tuck the wings under. Place chicken breast side up on a rack in a shallow roasting pan. Cover with the lemon slices. Arrange the lemon halves or quarters on the rack around the chicken. Roast on the lowest rack in your oven for 1 hour.
Meanwhile, combine the honey, shredded peel, 2 tablespoons juice and remaining cayenne. Bring to a boil in a small saucepan over medium heat, stirring occasionally. Set aside.
Cut the string tying the chicken legs together and reposition any lemon slices that might have fallen off. Continue roasting until the legs move easily and juices run clear, about 30-60 minutes depending on the size of the chicken.
Occasionally brush the chicken with some of the honey glaze during the last 10 minutes of roasting.
If the lemons begin to darken, tent loosely with foil or parchment paper.
When the chicken is done, let stand 15 minutes before carving. Serve with the remaining honey glaze.