Nutrition per serving may change if servings are adjusted.
2 tablespoons snipped fresh cilantro
2 teaspoons finely shredded orange peel
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon black pepper
¼ teaspoon ground allspice
¼ teaspoon crushed red pepper
1 3½ to 4-pound whole roasting chicken
Snipped fresh cilantro (optional)
Preheat oven to 375°F. In a small bowl combine the cilantro, orange peel, salt, coriander, ginger, black pepper, allspice, and crushed red pepper. Rinse chicken body cavity; remove any excess fat from cavity. Pat chicken dry with paper towels.
Using your fingers, loosen chicken skin from breast meat and drumsticks. Spoon cilantro mixture under the skin, rubbing it evenly over the breast and drumstick meat. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of an inside thigh muscle, making sure tip does not touch bone.
Roast, uncovered, for 1¼ to 1¾ hours or until drumsticks move easily in their sockets and chicken is no longer pink (180F). Cover and let stand for 15 minutes before serving. Remove skin and discard as you carve chicken.