Tested till perfect Spice-Rubbed Roast Chicken

Spice-Rubbed Roast Chicken

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 1chickenchickens, (3-1/2 to 5 lb/1.75 to 2.2 kg)
  • 2 2small cinnamon stickcinnamon sticks
  • 1 1small onion, halved
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspchopped fresh oregano
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspcoriander
  • 1 tsp 1tspallspice
  • 1 tsp 1tspsweet paprika or hot paprika
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbsplemon juice
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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 Information Per each of 6 servings: about

cal 355 pro 33g total fat 23g sat. fat 6g
carb 2g fibre 1g chol 122mg sodium 680mg

% RDI:

calcium 3 iron 15 vit A 7 vit C 5
folate 5
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