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Tea-Infused Roasted Chicken

Peggy Dudek TeaChef Level 1

Roasting chicken is marinated in the smoky lapsang souchong tea leaves, then baked.

1 h 30 m 2


  • 1 whole chicken (4 lbs.)
  • 1 tbsp. salt, or to taste
  • 1 tbsp. ground black pepper, or to taste
  • 1 lime, halved
  • 1 tbsp. lapsang souchong tea leaves
  • 1 c. water


Preheat oven to 350°F.

Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the lime halves into the cavity. Place tea leaves in a cheesecloth pouch on the bottom of the roasting pan surrounding the chicken. Pour water into the bottom of the pan. Cover the chicken with aluminum foil.

Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 min. Baste with the drippings. When finished, the internal temperature of the chicken should be 165°F when taken in the meatiest part of the thigh. Remove sachet. Let chicken rest for 15 min. before serving.

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