Whole Roast Chicken

Ingredients

• 4.5 lb Whole Chicken (Preferably organic, giblets removed)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp White Vinegar (Distilled)
• 2 tbsp Kosher Salt (Coarse, for seasoning skin)
• 2 tbsp Peanut Oil (Neutral‑flavored, high smoke point)
• 1 tbsp Coarse Sea Salt (For extra moisture draw‑out)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Paprika
• ½ tsp Fenugreek Powder
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 2 ft Butcher Twine (Food‑grade cotton)

Instructions

1. Clean the Chicken

   Place the whole chicken in a large bowl. Sprinkle lemon juice, white vinegar, and water over it, then gently rub to disinfect and remove any gamey scent.

   Time: PT5M

2. Dry the Chicken Thoroughly

   Transfer the chicken to a doubled layer of paper towels on the cutting board. Pat every nook and cranny—including under the wings, around the drumsticks, and the cavity—until completely dry.

   Time: PT5M

3. Season with Salt and Oil

   Sprinkle kosher salt liberally over the entire surface. Drizzle peanut oil over the bird and rub it in with your hands, making sure the oil reaches the cavity and under the wings.

   Time: PT4M

4. Apply Coarse Sea Salt

   Evenly coat the chicken with coarse sea salt, focusing on the legs and wings. Let the salt sit for at least 30 minutes; for maximum crispness, refrigerate overnight uncovered.

   Time: PT5M

5. Prepare the Dry Herb‑Spice Rub

   In a small mixing bowl combine cumin, coriander, paprika, fenugreek, dried rosemary, dried thyme, and soy sauce. Stir until a paste forms.

   Time: PT5M

6. Stuff the Cavity

   Using your hands, loosely stuff the herb‑spice paste into the chicken cavity along with a few extra rosemary sprigs for aroma.

   Time: PT5M

7. Tie the Legs

   Cut a length of butcher twine (~2 ft). Loop it around both drumsticks, pull tight, and tie a secure knot to keep the legs together and protect the skin from tearing.

   Time: PT3M

8. Preheat the Oven

   Set the oven to 350°F (175°C) and allow it to preheat fully.

   Time: PT10M

   Temperature: 350°F

9. Roast the Chicken

   Place the chicken breast‑side up on a roasting pan. Roast for about 1 hour, or until the skin is deep golden‑brown and a meat thermometer inserted into the thickest thigh reads 165°F (74°C).

   Time: PT1H

   Temperature: 350°F

10. Rest and Serve

    Remove the chicken from the oven and let it rest 10 minutes before carving. Serve slices over rice pilaf or your favorite side.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g