Prep Time: 15 minutes
Total Time: 15 minutes
- 1 roasting chicken, 5 to 6 pounds
- 1 small orange
- 1 small lemon
- 3 tablespoons butter, softened
- 1 tablespoon chopped cilantro, plus cilantro leaves
- Salt and pepper
Grate the zest of the orange and lemon. In a small bowl, mix butter, lemon and orange zest, and chopped cilantro.
Slice the orange and lemon and put them in the cavity along with some loose cilantro leaves.
Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the butter mixture evenly under the skin. Sprinkle the chicken lightly with salt and pepper.
Roast the chicken for 15 minutes at 450°. Reduce heat to 350° and roast for about 18 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before slicing.
Serves 4 to 6.