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Spice-Rubbed Roast Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Spice-Rubbed Roast Chicken

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 355
pro 33 g
total fat 23 g
sat. fat 6 g
carb 2 g
fibre 1 g
chol 122 mg
sodium 680 mg
% RDI: -
calcium 3
iron 15
vit A 7
vit C 5
folate 5

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

Ingredients

  • 1 chicken, (3-1/2 to 5 lb/1.75 to 2.2 kg)
  • 2 small cinnamon sticks
  • 1 small onion, halved
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh oregano
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • 1 tsp sweet paprika or hot paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp lemon juice

Preparation

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

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