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Prep/Cook Time: 1 hour 10 minutes
Servings: 4
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Ingredients
1 PERDUE® Fresh Whole Chicken
2 tablespoons melted butter
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika (optional)
1/2 teaspoon ground turmeric (optional)
Salt and freshly ground pepper to taste
1 lemon, halved
Instructions
- Preheat oven to 425°F. Remove giblets and visible fat. Rub inside and out with butter and seasonings. Place lemon in cavity. If desired, fold back wings and tie legs together with kitchen string.
- Place chicken breast-side up in shallow roasting pan. Roast 30 minutes.
- Baste with pan juices and reduce heat to 375°F. Tent chicken loosely with aluminum foil. Cook 30 to 40 minutes longer, until juices run clear when thigh is pierced with a fork, and a meat thermometer registers 180° F when inserted in the thickest part of thigh.
- Remove chicken to a warm platter.Serve, if desired, with hot couscous tossed with melted butter, raisins, toasted almond slivers and chopped parsley. Serve chicken and couscous with pan juices.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 249 (12%)
Total Fat 18.9g (29%)
Saturated Fat 7.7g (39%)
Trans Fat 0g
Cholesterol 113mg (38%)
Sodium 52mg (2%)
Total Carbohydrate 4g (1%)
Fiber 2g
Sugars 0g
Protein 20g
* Percent of Daily Values are based on a 2,000 calorie diet.
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