Herbed Citrus Roast Chicken
Recipe Serves 4
This roast chicken gets its flavor from a fragrant dry brine of freshly ground spices and herbs that season the meat and help the skin crisp up beautifully. The recipe, along with the beautiful photos and video, are provided by Kate Gilbert, who runs FinaMill's social media and is also an accomplished home cook.
The bird roasts on a bed of vegetables that catch all the drippings, turning golden and delicious. It's simple enough for a weeknight but impressive enough for company.
Ingredients:
For the Dry Brine
- 1 Tbsp. kosher salt
- 1 tsp. black peppercorns (Ground in a FinaMill Pepper Pod)
- 1 tsp. coriander seeds (Ground in a FinaMill Everyday Pod)
- 1 tsp. dried thyme (Ground in a FinaMill Dried Herbs+ Pod)
- 1/2 tsp. dried lemon peel (Ground in a FinaMill Grater Pod)
- 1 tsp. toasted garlic (Ground in a FinaMill Everyday Pod)
For the Roast
- 1 whole chicken (4-5 lbs.)
- 1 lemon, halved
- 4-5 carrots, peeled, halved or quartered, and cut into chunks on the diagonal
- 4-5 parsnips, peeled, halved or quartered, and cut into chunks on the diagonal
- 1.5 lbs. fingerling potatoes
- 4 shallots, halved
- 1 head garlic, cloves separated but unpeeled
- Olive oil
Roast Chicken
Dry Brine
One-Pan Meal
Comfort Food
The Day Before:
- Add the kosher salt to a small bowl. Using your FinaMill, grind the black peppercorns, coriander seeds, dried thyme, dried lemon peel, and toasted garlic directly into the salt. Mix to combine.
- Pat the chicken dry. Rub the salt mixture all over the bird, getting under the skin where you can and inside the cavity.
- Place the chicken on a rack and set over a small sheet pan or on a plate and refrigerate uncovered for 12-24 hours.
Watch the Prep:
Roasting Day:
- Remove chicken from fridge 45-60 mins before roasting. Preheat oven to 425°F.
- Lightly oil the bottom of a cast-iron pan or Dutch oven. Scatter the carrots, parsnips, fingerling potatoes, most of the shallot halves (cut side down), and the garlic cloves in the pan.
- Stuff the chicken cavity with the lemon halves and remaining shallot. Truss the legs and tuck the wings under. Place the chicken on top of the vegetables.
- Roast with the legs pointed toward a back corner of the oven (usually the hottest spot), reducing the heat to 400°F after 20 minutes. Roast for approximately another 50 minutes, or until the juices run clear when you cut between the leg and thigh. The meat should reach 165°F.
- Stir the vegetables part way through cooking to distribute the fats and juices.
- Remove the chicken to a cutting board and cover loosely with foil. Let it rest for 10 minutes before carving. Serve with the roasted vegetables.
