Lemon Cumin Roast Chicken

Lemon Cumin Roast Chicken

Ingredients

Directions

Start by making your marinade of minced garlic, chopped parsley, red wine vinegar, white wine, lemon juice (use a fair amount), white wine, salt, pepper and cumin.

Mix this well and cut slits near the joints of the chicken, and spoon the mixture under the skin.

Spoon the remaining marinade over the entire outside of the chicken, and then season the outside generously with cumin, salt, and pepper.

Bake in a 350 degree over for about 1 1/2 hours (depending on the size of the chicken), or until the breast reaches an internal temperature of approximately 165 degrees or more. It’s a good idea to baste the chicken regularly during the last 30-45 minutes of cooking as well.

When the chicken is finished, let it rest, and then squeeze more fresh lemon over the chicken after you have carved it.