Black Lemon Chicken Salad

Name: Black Lemon Chicken Salad
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Cuisine: Global
Ingredients: 1 pinch cayenne pepper; 414 milliliters chicken broth, divided; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 pinch ground cumin; 1 teaspoon ground black pepper; 177 milliliters lemon juice; 2 Tbsps olive oil; 1 head romaine lettuce, shredded; 20 servings salt to taste; 2 Tbsps vegetable oil; 2 kilograms whole chicken

Black Lemon Chicken Salad requires approximately 2 hours and 30 minutes from start to finish. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 150 calories, 11g of protein, and 11g of fat per serving. This recipe serves 20. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of olive oil, ground cumin, rosemary, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Drizzle vegetable oil in a large roasting pan.

Ingredients you will need

Vegetable Oil

Equipment you will use

Roasting Pan

Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.

Ingredients you will need

Cayenne Pepper

Black Pepper

Lemon Juice

Olive Oil

Cumin

Salt

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Whisk

Bowl

Place chicken in lemon mixture and turn it several times to coat each side.

Ingredients you will need

Whole Chicken

Lemon

Place chicken breast side down in the marinade, and set aside for 30 minutes.

Ingredients you will need

Chicken Breast

Marinade

Place chicken breast side up in the prepared roasting pan.

Ingredients you will need

Chicken Breast

Equipment you will use

Roasting Pan

Pour about 1/4 of of marinade into the chicken cavity.

Ingredients you will need

Marinade

Whole Chicken

Brush remaining marinade on the top and sides of the chicken.

Ingredients you will need

Marinade

Whole Chicken

Sprinkle rosemary, thyme, and salt over top of chicken.

Ingredients you will need

Rosemary

Whole Chicken

Thyme

Salt

Tie chicken legs together with kitchen twine.

Ingredients you will need

Chicken Leg

Equipment you will use

Kitchen Twine

Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken.

Ingredients you will need

Roasted Chicken

Whole Chicken

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Oven

Frying Pan

Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients you will need

Chicken Broth

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Frying Pan

Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.

Ingredients you will need

Chicken Broth

Sauce