Southwestern Chicken
Southwestern Chicken
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 365 |
| pro | 38 g |
| total fat | 22 g |
| carb | 1 g |
Assorted spices turn a whole chicken into a supper worth waiting for.
Ingredients
- 4 tsp vegetable oil
- 1 tsp paprika
- 3/4 tsp chili powder
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cayenne pepper
- 1 large chicken, (about 4 lb/2 kg)
Preparation
Combine oil, paprika, chili powder, pepper, cumin, coriander and cayenne; brush over chicken. Truss chicken and marinate in fridge for 1 to 8 hours.
Set chicken breast side up on greased rack in shallow roasting pan. Roast in 325°F (160°C) oven for about 35 minutes per lb (500 g) or until juices run clear when pierced with fork and internal temperature reaches 185°F (85°C). Transfer to platter; let stand for 10 minutes before carving.
- Keywords : Main Course; Marinating; Refrigerate/Chill; Roast; Chicken;
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