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SPICED ROAST CHICKEN
Nb persons: 6
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SPICED ROAST CHICKEN A PureWow Original Recipe START TO FINISH: 1 1/2 HOURS INGREDIENTS Spice Rub | |
4 tablespoons | chile powder |
1 tablespoon | paprika |
2 teaspoons | cayenne pepper |
2 tablespoons | cumin |
2 tablespoons | coriander |
3 tablespoons | garlic powder |
3 tablespoons | kosher salt |
Roast | Chicken |
2 | carrots, peeled and roughly chopped |
2 | celery stalks, roughly chopped |
1 | onion, peeled and roughly chopped |
4 | garlic cloves |
3 tablespoons | extra-virgin olive oil |
1 | chicken, (about 3 pounds) tied as a roast (see Finishing Touches, below) |
¼ cup | white wine |
DIRECTIONS
1. Preheat the oven to 425°. Lightly grease a small roasting pan or casserole with nonstick spray. In a small bowl, mix together the ingredients for the spice rub. Set aside.
2. In another small bowl, toss the carrots, celery, onion and garlic in 1 tablespoon of the olive oil. Pour the mixture into the prepared pan and spread evenly to cover the bottom of the pan.
3. Rub the remaining olive oil onto the chicken, and sprinkle the spice rub evenly over the top of the chicken. Gently rub the spice mixture into the chicken. Place the chicken on top of the vegetables in the roasting pan, then pour the wine into the bottom of the pan.
4. Roast the chicken for 20 minutes or until the skin starts to become golden. Reduce the heat to 375° and continue to roast until the chicken is cooked through, 25 to 30 minutes more. If the chicken is browning too much, you can tent it with aluminum foil while it finishes cooking. To test for doneness, insert a meat thermometer between the leg and breast; it should read 160°. Alternatively, make a small incision between the leg and the breast; the juice that runs out should be clear.
5. Remove the chicken from the oven and let it rest for 15 minutes before carving and serving. The chicken can be served immediately or reserved, refrigerated, for later use. It will keep, covered and refrigerated, for up to four days.
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