Just like a cooked chicken from the market, the meat on this bird is plump, juicy and tender and the skin browned and deeply flavorful. Plus, this recipe is so simple, hands-off, and hard to mess up that it’s basically as convenient as driving to the store to buy a rotisserie chicken.
1 3 to 4 pound whole chicken (1.4 kg to 1.8 kg)
2 teaspoons fennel seeds (10 ml)
1 teaspoon coriander seeds (5 ml)
2 teaspoons paprika (10 ml)
2 tablespoons thyme, plus several sprigs to stuff in the chicken cavity
1 tablespoon kosher salt (8 g)
3 tablespoons Primal Kitchen Extra Virgin Olive Oil (45 ml)
1 lemon, quartered
Preheat oven to 300 ºF/150 ºC.
Grind fennel and coriander seeds. Mix with paprika, thyme, salt, and olive oil. Rub all over the chicken.
Stuff the lemon pieces and thyme sprigs inside the chicken cavity. Tie the legs of the chicken together.
In a roasting pan or rimmed baking sheet, roast the chicken for about 3 hours. As juices/fat accumulate in the pan during the roasting process, baste the chicken a few times while it cooks.
When the chicken is done, the skin should be nicely browned and the meat very tender. A thermometer inserted between the leg and thigh should register at 165 ºF/74 ºC.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Serving Size: 1/6
- Calories: 601
- Fat: 37.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 62 g
- Net Carbs: 0 g