Cilantro, lemon and garlic infuse the meat with flavor while it roasts. The paste may be doubled, reserving half to serve as an accompaniment to the chicken. Requires some advance preparation.
Makes 4 to 5 servings
2 large garlic cloves
1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice
3 teaspoons sea salt, divided
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads
3 tablespoons extra-virgin olive oil, divided
1 whole 3- to 4-pound chicken
1 teaspoon freshly ground black pepper
For the paste, combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor. Smash or grind to a paste. Stir or pulse in 2 tablespoons olive oil.
Gently slide your fingers between the breast meat and skin and rub the paste all over the meat, carefully reaching the upper thighs without tearing the skin. Rub additional paste inside the cavity. Brush the outside of the skin with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting.
Preheat oven to 450 degrees. Place chicken, breast-side up, in a roasting pan. Roast for 20 minutes. Carefully turn chicken over with tongs. Roast another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting 20 minutes.
Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, return to oven for an additional 10 to 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from oven, cover loosely with foil and let rest 15 minutes before carving.
From New York Times
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