SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
ROASTED CHICKEN WITH SPICES
This is a Tyler Florence recipe. It's very easy to make. Roasted chicken with a twist! Give it a try when you're looking for a yummy change of pace. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F.
- Rinse chicken with cool water, inside and out - then pat dry with paper towels.
- Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
- In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
- Massage the chicken skin with the spice rub, making sure you don't miss any spots.
- Season the inside of the chicken with salt and pepper.
- Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
- Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
- Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
- Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
- Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
- Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
Nutrition Facts : Calories 849, Fat 64.7, SaturatedFat 16.8, Cholesterol 243.8, Sodium 1115, Carbohydrate 7.8, Fiber 3.1, Sugar 1.9, Protein 58.4
ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES
Categories Chicken Poultry Roast Dinner Family Reunion Organic Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
- Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
- *A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).
SPICED ROASTED CHICKEN
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
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