A whole chicken roasted at a high temperature and seasoned with Fuller’s Dill Blend, garlic, lemon juice and zest, plus a liberal dash of coarse salt renders a chicken appropriate for a party or celebration. The high temperature seals in the juices as the flesh absorbs the piquant seasoning. Serve with fresh corn on the cob, potatoes, or a grain such as rice, quinoa, or couscous. Four to five generous servings.
- 1 Rocky Junior or 2 1/2-3 pound chicken
- 4 large cloves garlic minced or pressed
- 1 large clove garlic chopped
- 1 medium lemon, sliced thin
- 1 Tablespoon Fuller’s Dill Blend
- 1 Tablespoon cooking oil (not olive)
- 1-2 teaspoon course sea salt (Celtic is good)
- salt & pepper
Preheat oven to 425 degrees and set a cast iron or heavy roasting to heat while preparing the chicken. The pan needs to be very hot before placing the chicken into it.
Wash and pat dry chicken with a paper towel. Lightly salt and pepper the cavity of the chicken. Loosen the skin on the breast and legs gently using your hand to separate it. Distribute a rounded teaspoon Dill Blend, the minced garlic (reserve 2 teaspoons), and 8 thin slices of lemon under the skin. Insert chopped garlic and 4 slices of lemon into the cavity.
Rub 1 tablespoon oil on chicken skin, distribute the 2 teaspoons reserved minced garlic, sprinkle coarse salt, and squeeze the remaining juice from the lemon slices on top (just enough to moisten but not dissolve the salt). You can insert the peels into the chicken if desired.
Place chicken, breast side up into the hot pan and bake until inner temperature reaches 165 degrees or about 35-40 minutes depending on size of chicken. Allow the chicken to rest about 5 minutes before carving.