I love these Autumn days.
Cool, sunny weather encourages us to get outside and stroll barefoot on the grass and then head back into the warm comfort of the kitchen when the temperature & sun goes down.
Ive gotten the slow-cooker out of storage and have been making a few more roasts in the oven. I love autumn food!
Here is a perfect roast chicken with a zesty difference,
perfect for Sunday roast!
recipe via Etsy
1 whole chicken
1.5 tablespoons sea salt
2 teaspoons mild paprika
1 teaspoon black pepper
Zest of two Meyer lemons
Zest of one orange
Preheat oven to 400 degrees.
Combine the sea salt, paprika, black pepper and citrus zests. Use your fingers to break up the zest and incorporate with the dry spices.
Rinse and dry the chicken. Apply the rub. You may have some leftover, depending on the size of the chicken. Carefully place the chicken in a roasting pan.
Quarter the lemons and oranges. Nestle some in the cavity of the bird, and tuck the rest into the roasting pan. If desired, truss the legs together with kitchen twine. It’s not necessary, but it’s a nice touch and keeps everything secure.
Let the bird sit on the counter, coming to room temperature, for about an hour. (The bird will cook more evenly if it goes into the oven from room temperature than from cold.)
Roast the chicken at 400 degrees for about an hour. It should be done when a thermometer registers 165 degrees at the thickest part of the thigh.
Remove the chicken from the oven, and allow it to rest for 10-15 minutes before serving.
All photos from Kimberley Hasselbrink