Spice Rubbed Roast Chicken
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 44
- Cholesterol
- 189
- Sodium
- 873
- Total: 2 hr 15 min (includes resting time)
- Active: 25 min
Ingredients
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled
Directions
- 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.