"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon and Coriander Chicken Recipe

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This recipe for Lemon and Coriander Chicken, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cloves garlic, minced
1 lemon zest, finely grated
2 tsp cumin
1 T gr coriander
salt and pepper to taste
6 T olive oil
2 chickens (about 4 lbs each)
3 lemons
8 springs cilantro

Directions:
Directions:
Make a apice paste by combining the garlic, lemonzest, cumin, coriander, salt and pepper and 1/2 of the olive oil; set aside.

Preheat oven to 400.

Rub plenty of salt and pepper into the walls of the cavities of the chicken. Run your fingers under the skin and breasts, gently separating it from the meat. Rub the spice paste under the skin coating as much of the meat as you can reach. Rub the outside of the chicken withe the remaining olive oil. Rlace the chickens breast side down in the roasting pan.

Roast for 30 minutes, turn the chickens breast up and squeeze the lemons juice al ove the chickens and stuff the peelongs and cilantro sprigs into the chicken.

Reuce oven temp to 350 and continue roasting the chicken for another 1.5 hours or until 170 on the meat thermomator. Let stand 10 minutes before carving.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is a recipe from my sister, Cheryl and her husband, Mike. We had it at a family gathering and it is wonderful.

 

 

 

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