Slow Roasted Chicken with Cilantro-Citrus Butter

My daughter is finally on the mend from her terrible cold but now my husband and son are sick. I decided to roast a chicken and loaded it up with citrus to get as much vitamin c in my family as possible. I slow roasted the bird and my house smelled fantastic all afternoon - I love that. I served this chicken with Roasted Tomatoes with Cotija Cheese and Cilantro and Lime Rice for a tasty and healthy dinner that we all enjoyed.

Slow Roasted Chicken with Cilantro-Citrus Butter

Recipe and photos by For the Love of Cooking.net

• 5 lb free range chicken
• 1-2 tbsp butter
• 2 tbsp fresh cilantro, chopped
• Zest of one orange
• Zest of one lemon
• Zest of one lime
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Preheat the oven to 275 degrees. Clean chicken and pat dry. Mix the cilantro, minced garlic, orange, lemon, and lime zest with the butter, mix well. Place the chicken on a roasting rack in a roasting pan. Spread a bit of the butter mixture over the back of the chicken. Cut the orange, lemon, and lime in half and squeeze the juice from one half of each all over the back of the chicken. Season with sea salt and freshly cracked pepper then flip the bird over breast side up. Carefully, lift the skin over the breasts and rub some of the butter mixture directly onto the breast meat. Then rub the remaining butter mixture over the skin of the bird. Squeeze juice from the other half of the orange, lemon, and lime over the skin. Season with sea salt and freshly cracked pepper. Place half of the orange, lemon, and lime inside the cavity along with more cilantro and stems.

Place the meat thermometer into the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net