SPICES
F O R H E A L T H
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/ r u t t t o d u c A
'g r
t o
t a n
c J i .
3TZ
OREGANO. ONE OF THE
MCCORMICK®
7
SUPER SPICES.
IS A DELICIOUS SOURCE OF
NATURAL ANTIOXIDANTS. JUST
V i
TEASPOON HAS AS MANY
ANTIOXIDANTS AS
3
CUPS OF
FRESH SPINACH.
TRY ADDING
'A
TEASPOON OF
MCCORMICK OREGANO
TO GRILLED CHEESE WrTH MOZZARELLA
AND SLICED TOMATOES.
FOR MORE INFORMATION. RECIPES AND
TIPS VISIT SPICESFORHEALTH.COM
© 2009 M cCormick & Co. Inc.
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f o o d
^/VHAT’S C O O K IN G
ROAST CHICKEN WITH
FIERY LEMON GLAZE
When you marinate the chicken in lemon
juice, the citrus penetrates deep into the
meat, flavoring every bite.
PREP: 30 MIN. MARINATE: 8 HOURS
ROAST: 1 HR 30 MIN. STAND: 15 MIN.
1
4- to 5-lb. w h o le roasting chicken
4
to 6 small lem ons
/4
cup olive oil
2
Tbsp. snipped fresh parsley
4
cloves garlic, m inced
1
tsp. cayenne pepper
/2
cup honey
2
to 3 small lem ons, halved o r
q uartered (o p tio nal)
1.
Remove giblets from chicken, if present.
Place chicken in plastic bag set in shallow
dish. Slice 2 of the lemons; add to bag. Finely
shred
2
teaspoons peel from remaining
lemons; set aside. Squeeze lemons to yield
1/ 2
cup plus
2
tablespoons juice for glaze.
2.
For marinade, in bowl combine the
1/ 2
cup
lemon juice, olive oil, parsley, garlic,
1/ 2
teaspoon of the cayenne pepper and
1/ 2
teaspoon each
salt
and
blackpepper.
Pour
over chicken; turn to coat. Seal bag.
Refrigerate
8
to 12 hours; turn occasionally.
3.
Preheat oven to 375°F. Let chicken stand at
room temperature 15 minutes. Drain chicken
and set aside lemon slices; discard marinade.
Pull neck skin to back and fasten with a
skewer. Tie drumsticks to tail. Twist wing tips
under back.
4
4.
Place chicken, breast side up, on a rack
in a shallow roasting pan. Cover with
lemon slices. Arrange lemon halves or
quarters on rack around chicken. Roast on
lowest rack, uncovered, for
1
hour.
5.
Meanwhile, in small saucepan combine
honey, the shredded lemon peel, the
2
tablespoons lemon juice, and remaining
1/ 2
teaspoon cayenne pepper. Bring to
boiling over medium heat, stirring
occasionally. Remove from heat; set aside.
6.
Cut string between drumsticks and
reposition any lemon slices that have slid
off of chicken. Continue roasting 30 to 60
minutes more, or until drumsticks move
easily in their sockets and chicken is no
longer pink (180°F), occasionally brushing
with some of the honey mixture during the
last 20 minutes of roasting. If lemons begin
to darken, tent loosely with foil. Remove
chicken from oven. Let stand for 15
minutes before slicing. Pass remaining
honey glaze.
MAKES 8 SERVINGS.
EACH SERVING
468 cal, 30 g fat, 115 mgchol,
256 mg sodium, 23 g carbo, 2g fiber, 30 g pro.
l3)
102
JANUARY 2010 BETTER HOMES AND GARDENS
