3 1/2 lb. (1.6 kg) whole chicken
salt & freshly ground pepper, to taste
1 tsp. dried basil
1 or 2 stalks celery, cut into chunks
1/4 c. chopped parsley or coriander (cilantro)
This chicken recipe comes from my friend Gloria Schachter of Montreal, who tested and proofread many of the recipes in “MealLeaniYumm!” Over the years, we’ve enjoyed many culinary discussions (and meals), and have remained close friends even though we now live in different cities. Gloria and I collaborated to produce this moist and luscious chicken dish, which can be multiplied easily for a crowd. I’m sure you and your guests will enjoy this – it’s a winner!
Rinse chicken and dry well. Loosen skin; rub seasonings inside the cavity and under skin of chicken. Squeeze juice of one lime over chicken. Marinate for 1 hour at room temperature or cover and marinate in the fridge overnight. Pierce limes with a fork. Place limes, celery and parsley inside the chicken. Close up openings with metal skewers. Place chicken on its side in a roasting pan.
Preheat oven to 425 degrees F. Roast uncovered for 20 minutes. Turn chicken onto its other side and roast 20 minutes more. Reduce heat to 350 degrees F and roast breast side up 20 minutes longer, until golden and crisp. Remove chicken from oven. Strain fat from pan juices. Place pan juices in a gravy boat. Cut up chicken; remove skin, limes, celery and parsley. Garnish with additional lime slices.
Makes 4 to 6 servings. Reheats and/or freezes well