Description

Roast Chicken with Ecuadorian Lemons recipe that uses the vibrant citrus flavor of Ecuadorian lemons for a zesty twist:

Ingredients:

• 1 whole L&S chicken (about 4-5 lbs)
• 3 lemons
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or thyme)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup L&S chicken stock
• 1/2 cup white wine (optional)
• 1 onion, quartered
• Fresh herbs for stuffing (rosemary, thyme, or sage)

Instructions:

1. Preheat the oven: Set your oven to 425°F (220°C).

2. Prepare the chicken: Pat the chicken dry with paper towels to ensure a crispy skin. Place the chicken in a roasting pan or on a baking sheet.

3. Season the chicken:

   • Zest two of the lemons and set the zest aside.
   • Squeeze the juice from all three lemons and reserve.
   • In a small bowl, mix the olive oil, minced garlic, chopped rosemary (or thyme), paprika, cumin, salt, and pepper. Add the lemon zest and juice into the mixture and stir to combine.
   • Rub this lemon-herb mixture all over the chicken, making sure to coat both the skin and the inside of the cavity.

4. Stuff the chicken: Place the quartered onion and fresh herbs inside the cavity of the chicken for added flavor while roasting.

5. Roast the chicken: Pour the chicken broth and white wine (if using) into the bottom of the roasting pan. This will keep the chicken moist and help create a flavorful base for the sauce.

   • Roast the chicken uncovered for about 1 hour and 20 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
   • Every 20 minutes, baste the chicken with the juices from the pan to keep it juicy and flavorful.

6. Serve: Once the chicken is done, let it rest for about 10 minutes before carving. You can drizzle the pan juices over the chicken before serving for extra flavor.