Lemon cilantro roasted chicken

By Dr. Ronald Hoffman

Serves 4

1 small whole roasted chicken
1 lemon, juiced
2 tablespoons salt
2 yellow onions, peeled
1 bunch cilantro, washed/ends trimmed
4 cloves garlic, peeled
3 lemons, juiced
1/4 cup extra virgin olive oil
1 teaspoon salt

1. Preheat oven to 375 degrees F.
2. Remove neck from inside cavity of chicken and discard.
3. Squeeze lemon juice and rub salt on chicken; rinse with water and pat dry.
4. Place chicken in large baking dish. Peel and cut one onion in half and place inside cavity of chicken. Set aside.
5. In food processor, combine remaining onion, cilantro, garlic, lemon juice, olive oil and salt. Process until liquid; set aside.
6. Place hands between the breast and the skin and carefully free the skin from the breast (and the rest of the chicken). Pour liquid into the pockets created between breast and skin; also pour liquid over chicken.
7. Roast for 90 minutes or until golden brown. Make sure to spoon the liquid over the chicken as it cooks to prevent it from drying out.

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
www.stefaniesacks.com

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