Roasted Crusted Chicken
1 Tbsp sea salt
One small onion, cut into wedges
One orange cut into wedges
Three cloves garlic, minced
½ Tsp red pepper flakes
1 ½ Tsp black pepper (divided)
1 Tsp dried thyme (divided)
One roasting chicken (about 7 lbs)
1 Tbsp olive oil
1 Tsp browning
1 Tsp grated orange zest
Four egg whites, slightly beaten
1. Preheat oven to 400F. In a large roasting pan, place heavy-duty foil into roasting pan two inches high. Next chop onion, and mince garlic. Toss onion, orange slices, garlic, red flakes, half teaspoon of black pepper, half teaspoon of thyme; place inside chicken cavity. Place chicken in roasting pan.
2. Combine oil with browning brush over chicken. Sprinkle with zest and remaining pepper and thyme. In a large bowl, combine three cups of water, egg whites, and salt. Roast until meat thermometer is inserted until the thickest part of the thigh, and registers at least 180 F, about two hours. Let stand ten to fifteen minutes. Makes 6 servings.