Calendula Roasted Chicken

Course: Entree / Prep Time: 20m. / Total Time: 2h. / Servings: 4

Calendula, also known as marigold, has flavors that range from spicy to bitter to tangy. The flavor and color give it the nickname “poor man’s saffron.”

Ingredients:

• 4 pound whole chicken

• ¼  cup olive oil

• ¼  cup garlic, chopped

• ¼ cup calendula petals, chopped

• 2 tablespoons thyme, picked & chopped

• ¼  cup parsley chopped

• 1  lemon zested

• 2 teaspoons paprika

• 2 tablespoons salt

• 2 teaspoons pepper

  * Save the zested lemon and 6 sprigs of thyme to put inside the carcass of the chicken.

Instructions:

• Pre Heat the oven to 425 F

• Combine all ingredients in a small bowl. Pat chicken dry; rub the marinade all over the chicken skin and under the skin. Tie the legs together and tuck the wing tips behind the breast. Place zested and halved lemon and thyme inside the chicken

• Roast chicken for 1-hour and 20 minutes or until the internal temperature in between the leg and thigh is 160 degrees or the juices run clear. Cover and let rest for 10 minutes before slicing.