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Black Lemon Chicken Salad
Black Lemon Chicken Salad
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
150 minutes
Succulent roasted chicken salad with rich caramelized lemon dressing.
Ingredients:
  • 2 tablespoons vegetable oil
  • 0.75 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground cumin
  • 1 (5 pound) whole chicken
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • salt to taste
  • 1.75 cups chicken broth, divided
  • 1 head romaine lettuce, shredded
Instructions:
  • Preheat the oven to a perfect 375 degrees F (190 degrees C).
  • Coat a large roasting pan generously with vegetable oil.
  • Combine tangy lemon juice, extra virgin olive oil, bold black pepper, sea salt, spicy cayenne pepper, and aromatic cumin in a large bowl and whisk together.
  • Coat the chicken in the zesty lemon mixture, ensuring all sides are covered. Place the chicken breast side down in the marinade and let it sit for 30 minutes.
  • Position the chicken breast side up in the roasting pan. Fill the chicken cavity with approximately 1/4 of the marinade. Brush the rest of the marinade onto the top and sides of the chicken.
  • Season the chicken with a delightful blend of rosemary, thyme, and salt.
  • Secure the chicken legs with kitchen twine.
  • Roast the chicken in the preheated oven, uncovered, for 45 minutes. Take it out, spoon the delicious pan juices over the chicken, then add 1 cup of chicken broth to the pan. Pop it back into the oven until the skin is crispy and the meat is fully cooked, about 30 minutes more. Make sure it reaches 165°F (74°C) when measured with an instant-read thermometer. Once done, spoon over more pan juices, cover loosely with foil, and let it rest for 20 minutes before serving.
  • Transfer the chicken to a serving platter, letting any juices from the cavity flow into the pan; cover the chicken with aluminum foil and set it aside for later.
  • Place the roasting pan on the stove over medium-high heat. Pour in 3/4 cup of chicken broth and let it come to a boil, while gently scraping off any browned bits from the bottom of the pan. Allow the mixture to simmer, stirring occasionally, until the sauce is reduced by half, approximately 10 minutes.
  • Slice chicken into 8 delicious pieces and arrange over a bed of shredded lettuce in a large bowl. Drizzle 2 to 3 tablespoons of pan sauce over the top, gently tossing to lightly wilt the lettuce. Serve with extra sauce on the side for a delectable experience.

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