Ingredients
Units
Scale
For the Chicken:
- 1 large roasting chicken (4 - 5 lbs.)
- 3 tbs. fresh lemon juice
- 1/2 cup of fresh parsley
- 1/2 cup of fresh cilantro
- 4 -5 cloves of garlic
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. dried oregano
- Dash of fennel seeds
- Gratings of fresh nutmeg
- Dash of ground cloves
- Dash of cinnamon
- 1/4 cup olive oil
For the Dipping Sauce:
- 1 cup fresh Italian parsley
- 1 cup fresh cilantro
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/2 cup olive oil
- Fresh Flatbreads or store bought
Instructions
For the Chicken:
- Wash the chicken inside and out and pat dry with paper towels.
- Place a few sprigs of fresh parsley and fresh cilantro inside the cavity of the chicken.
- In a food processor place the dried oregano, fresh cilantro, fresh parsley, garlic cloves and lemon juice. Add the seasonings and process.
- Slowly add ¼ cup of olive oil and process.
- Carefully and gently loosen the skin of the chicken rubbing the mixture under the skin and all over the outer skin
- The chicken is best if it can rest in the refrigerator for at least one hour before cooking, but it is not necessary if time does not allow for this.
- Preheat Oven 350 degrees F.
- Bake chicken 20 minutes per pound until the juices run clear.
For the Dipping Sauce:
- Combine the cilantro, parsley, spices and olive oil in the food processor and process.
- Serve with the flatbreads and chicken.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
