Roast Spiced Chicken

Roast Spiced Chicken 580 Author: Canadian Living Credits: Roast Spiced Chicken 580

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: January 2013

Ingredients

  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch pepper
  • 1 whole chicken (4 to 5 lb/ 1.8 to 2.25 kg)
  • 1 lemon quartered
  • 8 cloves garlic
  • 2 tablespoons butter melted

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

  • Fibre trace
  • Sodium 135 mg
  • Sugars trace
  • 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
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Spiced Chicken

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