North African–inspired spices rubbed over chicken locks in juices and brings out flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2007
- 1 chicken (3-1/2 to 5 lb/1.75 to 2.2 kg)
- 2 cinnamon sticks
- 1 small onion halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon allspice
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
MethodRemove giblets and neck from chicken. Stuff cinnamon and onion into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on rack in roasting pan.
In small bowl, stir together oil, garlic, oregano, cumin, coriander, allspice, paprika, salt and pepper; rub all over chicken.
Pour 1-1/2 cups (375 mL) water into roasting pan. Roast in 375°F (190°C) oven for 1 hour.
Brush with lemon juice; roast until meat thermometer inserted in thigh registers 185°F (85°C), about 1 hour.
Discard contents of cavity. Tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
Skim fat from pan juices. Serve with chicken.
Nutritional facts Per each of 6 servings: about
- Sodium 680 mg
- Protein 33 g
- Calories 355.0
- Total fat 23 g
- Cholesterol 122 mg
- Saturated fat 6 g
- Total carbohydrate 2 g
- Iron 15.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 5.0