Spice-Rubbed Roast Chicken 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
  • Credits : Canadian Living Magazine: June 2007



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


  • Iron 15.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 7.0
  • Vitamin C 5.0
Share X

Spice-Rubbed Roast Chicken