I've probably roasted more whole chickens over the years, but not that many. I prefer chicken cut up into pieces; it's easier to cook and to keep track of how much I really have. However, a Mark Bittman recipe popped up on my Facebook page and it looked too delicious to resist. It features citrus and cumin. I was cooking for two this weekend so having enough was not a problem. I had all the ingredients at home. And it's potluck week at I Heart Cooking Clubs, so I guess this was meant to be.
The very easy recipe can be found here. Because I am trying to use up items that have been sitting in my pantry, I used some old honey that was halfway crystallized. I was worried that it would burn, but it turned out fine.
The chicken comes out moist, but as Bittman points out, this is not because of frequent basting. The basting adds flavor. Keeping an eye on the chicken and turning it every ten minutes, keeps it moist. The chicken was really good. Although next time, I may make it using chicken pieces instead of whole chicken.
Go to IHCC to discover a variety of other wonderful recipes this week.