How many of you shy away from making roast chicken because you think it’s just too time consuming? Or that it’s far easier to stop at the grocery store to pick up a cooked rotisserie chicken?
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For sure, there are bunches of roast chicken recipes that require lots of ingredients, many with involved prep. However, I am here to tell you that making truly fabulous roast chicken doesn’t have to be any more complicated than this!
First… I must share with you my tried ‘n true secret for creating the perfect roast chicken: a REALLY FANTASTIC DRY RUB which infuses incredible layers of flavor into every bite! As Moroccan dishes are among my favorites, I created this simple rub featuring the aromatic and flavorful spices cinnamon, coriander, ginger and cumin commonly found throughout this enchanting cuisine.
Favorite Roast Chicken
(photographed with a whole chicken – feel free to use parts)
Yield: 4 to 6 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Arrange carrot, parsnips and onion chunks around edges of prepared roasting pan. If using a whole chicken, you can also stuff the cavity.
In a small bowl, whisk together all Spice Rub ingredients. (or shake together in a small container with a lid)
Place whole chicken in pan. (or lay chicken pieces in pan) Cut orange or lemon in half and squeeze over all sides of chicken and vegetables. Cut each orange or lemon half into slices and place around chicken. Brush chicken and vegetables with remaining tablespoon of olive oil.
Rub the spice mixture onto all sides of chicken or chicken pieces. Toss the vegetables to distribute olive oil as well as any excess spice mix that falls off the chicken. (gives the veggies a nice flavor boost !)
If using a whole chicken, tie legs together with kitchen string.
Roast chicken and vegetables for 35 minutes. With a large spoon, mix vegetables to prevent sticking.
Reduce oven temperature to 350 degrees F.
Continue roasting for about 25 minutes for parts and approximately 1 hour and 15 minutes for a whole chicken or until internal temperature of legs reach 170 degrees F and juices run clear when pricked with a fork. For a crispier skin, broil chicken for a minute or two. Watch carefully as the skin can burn quickly.
Let stand for 10 minutes before serving. (Transfer whole chicken to cutting board and cut up as desired.)
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Arrange chicken and vegetables on a serving platter. Spoon pan juices over chicken.
Favorite Roast Chicken
Ingredients
Spice Rub (feel free to adjust ingredients to your taste)
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1/4 teaspoon ginger more if you like a “kick”
- 1/4 teaspoon cinnamon
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or as desired
- 1/2 teaspoon coarse back pepper or as desired
- 1 tablespoon lemon zest from about 2 large lemons
- 1 6 pound roasting chicken, divided into parts (or keep whole)
- 2 tablespoons olive oil divided
- 4 carrots peeled and cut into chunks
- 3 parsnips peeled and cut into chunks
- 1 large onion peeled and cut into chunks
- 1 orange or lemon
Instructions
- Preheat oven to 425 degrees F. Coat a large roasting pan with 1 tablespoon olive oil. (if your pan comes with a rack, oil the rack.) Arrange carrot, parsnips and onion chunks around edges of pan.
- In a small bowl, whisk together all Spice Rub ingredients. (or shake together in a small container with a lid)
- Place whole chicken in pan. (or lay chicken pieces in pan) Cut orange or lemon in half and squeeze over all sides of chicken and vegetables. Cut each orange or lemon half into slices and place around chicken. Brush chicken and vegetables with remaining tablespoon of olive oil.
- Rub the spice mixture onto all sides of chicken or chicken pieces. Toss the vegetables to distribute olive oil as well as any excess spice mix that falls off the chicken. (gives the veggies a nice flavor boost!)
- If using a whole chicken, tie legs together with kitchen string.
- Roast chicken and vegetables for 35 minutes. With a large spoon, mix vegetables to prevent sticking.
- Reduce oven temperature to 350 degrees F.
- Continue roasting for about 25 minutes for parts and approximately 1 hour and 15 minutes for a whole chicken or until internal temperature of legs reach 170 degrees F and juices run clear when pricked with a fork. For a crispier skin, broil chicken for a minute or two. Watch carefully as the skin can burn quickly.
- Let stand for 10 minutes before serving. (Transfer whole chicken to cutting board and cut up as desired.) Arrange chicken and vegetables on a serving platter. Spoon pan juices over chicken.
Notes
Notes
Don’t be shy when it comes to playing with new spice rub combos. Be imaginative…feel like an Italian twist? Try using a mix of dried marjoram, savory, oregano, basil and thyme. Herbes de Provence is particularly light and fragrant. If your family loves hot and spicy, adding a few teaspoons of a chile powder such as ancho should do the trick! Also try All-Purpose Dry Rub and my new favorite Bronzing Dry Rub both which are versatile and delicious.
To baste or not? Certainly your preference, but I feel resisting the urge to baste results in succulent chicken with perfectly cooked skin every time!
Time-crunched? Get your chicken prepped the night before. Then just pop it in the oven and by the time you make your “sides” and perhaps toss together a salad, dinner will be ready to go!
More must not-miss roast chicken dishes
Coming to the Blog: Our Family’s Favorite Potato Latkes + the BEST Homemade Applesauce !
Happy Holidays! Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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