Honey-Cumin Roast Chicken: Picnic in the Park

Seasoned in the style of early Greece, this dish benefits from marinating overnight in the refrigerator. Serve chilled and garnished with lemon wedges.

Ingredients

From A Splendid Table Picnic in the Park, June 2001
By Lynne Rossetto Kasper

Serves four to six

Seasoned in the style of early Greece, this dish benefits from marinating overnight in the refrigerator. Serve chilled and garnished with lemon wedges.

• 1/2 teaspoon fresh ground black pepper

• 1 1/2 teaspoons ground cumin

• 3 large cloves garlic, minced

• 3 tablespoons honey

• 3 tablespoons extra-virgin olive oil

• 1 large lemon, halved

• Two 2 1/2- to 3-pound chickens (preferably raised on organic feed), rinsed and dried

• Salt

• 2 lemons, each cut into sixths

1. The day before cooking, combine the pepper, cumin, garlic, honey, and oil. Rub the lemon halves over the chickens (inside and out), squeeze the juice as you go (don't discard). Then rub in the seasonings. Tuck the lemon halves into the cavities. Refrigerate lightly covered overnight.

2. Preheat oven to 350°. Set chickens breast-up in a wide shallow pan. Sprinkle with salt and pepper. Roast 15 minutes to the pound, plus 10 minutes. Baste occasionally with pan juices. Remove from oven, let rest 10 minutes, then chill immediately.

3. To pack for picnicing, cut up into small serving pieces, wrap, and chill. Keep cold during transport. Serve cool with lemon wedges. Sprinkling their juice onto the meat is the final seasoning.

Copyright © 2001 Lynne Rossetto Kasper.

Instructions