Spice-Rubbed Roast Chicken
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||23 g|
|sat. fat||6 g|
- Portion size: 4 to 6
North African–inspired spices rubbed over chicken locks in juices and brings out flavour.
- 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
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.
Source : Canadian Living Magazine: June 2007