A North African–inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub. Serve with Pomegranate Spinach With Garlic Chips.
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Stir together cumin, ginger, cinnamon, cayenne pepper, nutmeg, salt and pepper. Pat chicken dry; rub all over with spice mixture. Cover and refrigerate for 2 hours. (Makeahead: Refrigerate for up to 12 hours.)Remove giblets and neck (if any) from chicken. Place lemon and garlic in cavity; tuck wings under back. Set chicken on rack in roasting pan.
Roast in 400ºF (200ºC) oven, brushing with butter 3 times, until starting to brown, about 30 minutes. Reduce heat to 375ºF (190ºC); roast until instant-read thermometer inserted in thigh registers 185ºF (85ºC), about 40 minutes.
Discard contents of cavity; tip juices into pan drippings. Transfer chicken to platter and tent with foil; let stand for 15 minutes before carving. Using spoon, skim fat from pan drippings; serve jus with chicken.
Nutritional facts Per each of 6 servings: about
- Sodium 135 mg
- Protein 29 g
- Calories 314.0
- Total fat 21 g
- Potassium 326 mg
- Cholesterol 122 mg
- Saturated fat 7 g
- Total carbohydrate 1 g
%RDI
- Iron 15.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 8.0
