Chicken Salad with Black Lemon Flavor

Ingredients 0/13

Step 1

Heat your oven to 375°F (190°C). Lightly drizzle some vegetable oil in a large roasting pan to keep things from sticking. In a big bowl, whisk together lemon juice, olive oil, black pepper, salt, cayenne, and cumin. Toss the chicken in this lemony mixture, making sure every side gets coated, then place it breast side down in the marinade and let it sit for about 30 minutes.

Step 2

Transfer the chicken breast side up into the roasting pan. Pour about a quarter of the marinade into the chicken’s cavity, then brush the rest over the top and sides. Sprinkle rosemary, thyme, and a little extra salt over everything. Tie the legs together with kitchen twine to help it cook evenly.

Step 3

Pop the chicken into the oven and roast it uncovered for 45 minutes. After that, take it out and spoon some of the pan juices over the bird. Pour in a cup of chicken broth, then return it to the oven for another 30 minutes or so, until the skin turns golden and the meat is cooked through—you want the internal temperature to reach 165°F (74°C). Once done, spoon the pan juices on top again and loosely cover the chicken with foil, letting it rest for 20 minutes.

Step 4

While the chicken rests, drain any juices from the cavity into the pan and place the pan on the stove over medium-high heat. Add about three-quarters of a cup of chicken broth and bring it to a boil, scraping up any browned bits from the bottom. Let it simmer until the sauce thickens and reduces by half, which should take around 10 minutes.

Step 5

Finally, slice the chicken into pieces and toss it with shredded lettuce in a big bowl. Drizzle 2 to 3 tablespoons of the pan sauce over the top, gently tossing to wilt the lettuce just a bit. Serve with extra sauce on the side for dipping or drizzling.