Pollo intero arrosto

Ingredienti

• 1 whole chicken (approximately 4-4.5 pounds)
• 2 teaspoons salt
• Water
• 3 tablespoons olive oil
• 1 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 2 bell peppers (seeded, cut into quarters)
• 1/2 lemongrass (whole)
• 4 garlic cloves (whole)
• 6 shallots (cut into halves or quarters)
• 2 medium tomatoes (cut into quarters)

Preparazione

1. 1

   --- Brine the chicken ---

2. 2

   Fill a large container with water, add 2 teaspoons of salt, and stir until dissolved.

3. 3

   Submerge a whole chicken in the salted water and refrigerate for 4 to 24 hours.

4. 4

   --- Make the spice mixture ---

5. 5

   Add olive oil, cayenne pepper, cinnamon, cumin, and black pepper in a small bowl.

6. 6

   Mix the spices well and let the mixture sit for a while.

7. 7

   --- Roast the chicken ---

8. 8

   Preheat the oven to 350°F (180°C)

9. 9

   Meanwhile, spread your prepared veggies at the bottom of your roasting pan. Set down a rack on top of them.

10. 10

    Next, pull out the chicken from the brine and pat it dry with paper towels. Then, place it (breast side up) on the rack.

11. 11

    Brush the spice mixture over the outside of the chicken.

12. 12

    After that, truss the chicken by tucking the wings under the body.

13. 13

    Carefully transfer the pan to the preheated oven. Roast it for an hour. Then increase the heat to 425°F (220°C) and roast for another 30 minutes. The internal temperature must be 165°F (74°C) in the thickest part of the chicken thigh.

14. 14

    Once the chicken cooks, remove it from the oven and let it rest for 15 minutes.

15. 15

    Transfer it to a serving plate and serve with the roasted veggies. Enjoy!