Whole spice-rubbed chicken with roasted garlic and lemons
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
"The cinnamon in this recipe adds a sweet note," explains Alex.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole chicken (1600-1800 g)
- 3 tbsp. l. olive oil
- 1 tbsp hot paprika
- 1 tbsp mustard powder
- 4 heads of garlic, unpeeled, cut crosswise
- 1 cup of sugar
- 4 large lemons
- 2 cinnamon sticks
- 1 tbsp. dill seeds
- 0.5 cup red wine vinegar
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Cooking the dish according to the recipe:
- Preheat oven to 260°C.
Prepare the garlic chicken: Rub the outside of the chicken with 1 tablespoon of olive oil and salt. Use a fine-mesh sieve to evenly sprinkle the paprika and mustard over the entire surface. Transfer the chicken to a shallow baking dish or a rimmed baking sheet fitted with a rack and roast for 15 minutes. Then reduce the temperature to 200°C (400°F) and cover the chicken loosely with foil.
In a small bowl, combine the garlic with 2 tablespoons of olive oil and sprinkle with salt. Arrange the garlic around the chicken. Cook until the internal temperature reaches 160°F (70°C) and the juices run clear, 40-50 minutes. Remove the chicken from the oven and let it rest for 15 minutes before carving. - Make lemon sauceWhile the chicken is cooking: In a medium saucepan, combine the sugar, 2 teaspoons of salt, and lemons with 3 cups of water. Bring to a boil over medium heat. Add the cinnamon sticks and dill seeds. Simmer gently until the liquid becomes syrupy, 10-12 minutes.
Add the red wine vinegar and cook over medium heat for 30-35 minutes, until the lemons are soft (test with a knife). Let the lemons sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1.5 cm thick slices. Remove the seeds. Keep the lemon wedges in a little of the cooking liquid until serving. - ServingPlace the chicken on a serving platter and arrange the garlic around it. Place the pan with the reserved cooking liquid over medium heat and bring to a simmer. Remove from heat and add the drained lemon wedges. Return to low heat, add salt and pepper to taste, and simmer gently for 2-3 minutes to allow the flavors to meld. Spoon the lemon sauce over and around the chicken and garlic.
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