Black Lemon Chicken Salad

Ingredients

• 2 tablespoons vegetable oil
• 3/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 pinch ground cumin
• 1 (5 pound) whole chicken
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• salt to taste
• 1 3/4 cups chicken broth, divided
• 1 head romaine lettuce, shredded

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 450°F [230°C]. Whisk together the lemon juice, vegetable oil, olive oil, black pepper, salt, cayenne pepper, cumin, rosemary and thyme in a bowl.

2. Pat the whole chicken dry and place it in a roasting pan. Rub it all over and inside the cavity with about half of the seasoned lemon mixture, then season with salt to taste. Set the rest aside.

3. Pour half of the chicken broth into the bottom of the roasting pan around the chicken. Keep the remaining broth for the dressing.

4. Roast the chicken for about 60 minutes, basting with the pan juices every 20 minutes, until the skin is golden.

5. Check the internal temperature in the thickest part of the thigh without touching bone. It must reach 165°F [74°C]. If not, roast in 5-minute increments until it does.

6. Transfer the chicken to a board and rest it for 15 minutes. Pull the meat from the bones, discarding the skin and bones, and shred it into bite-sized pieces.

7. Whisk the reserved lemon mixture with the remaining chicken broth and 2 tablespoons of the pan juices to make a dressing. Season with salt to taste.

8. Toss the shredded romaine lettuce with the shredded chicken and enough dressing to coat. Serve right away.