ROASTED LEMON CILANTRO CHICKEN

By Silvermama

Ingredients

• Step 1: Making the Cilantro Paste
• 1 garlic head
• 2 shallots
• 1 serrano pepper
• 1 lemon
• 1 cup cilantro
• 1/4 cup extra virgin olive oil
• 1 tsp ground coriander
• 1 tsp honey
• 1 tsp Kosher salt - can substitute with 1/2 tsp table salt

Details

Servings 4
Adapted from rouxbe.com

Preparation

Step 1

Preheat oven to 375° degrees Fahrenheit.
Roughly chop the shallots, Serrano chili, and 1 clove of the garlic. If you don't have a food processor you could finely chop all of the ingredients by hand.
Cut the rest of the head of garlic in half and reserve to stuff into the chicken later.
Zest and juice 1/2 of the lemon and add to the food processor. Make sure to keep the lemon to stuff into the chicken later. Next, roughly chop the cilantro. Then add the cilantro, ground coriander, salt, pepper, honey, olive to the food processor and puree for a minute or two until you have a fine paste. Scrape down the sides if you need to.
This makes enough paste for two chickens. If you are only making one chicken, put half of the paste aside. It makes a delicious base for a salad dressing. You just need to add a touch more honey and oil.