Black Lemon Chicken Salad

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Drizzle vegetable oil in a large roasting pan.

3 . Stage

Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.

4 . Stage

Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.

5 . Stage

Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.

6 . Stage

Sprinkle rosemary, thyme, and salt over top of chicken.

7 . Stage

Tie chicken legs together with kitchen twine.

8 . Stage

Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.

9 . Stage

Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.

10 . Stage

Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.

11 . Stage

Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.