Spice-Rubbed Roast Chicken

Author: Canadian Living

North African–inspired spices rubbed over chicken locks in juices and brings out flavour.

  • Portion size 6 servings

Ingredients

  • 1 chicken (3-1/2 to 5 lb/1.75 to 2.2 kg)
  • 2 cinnamon stick
  • 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

Method

Remove 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

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spice-Rubbed Roast Chicken