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Favorite Roast Chicken

How many of you shy away from making roast chicken because you think it’s too time consuming? Or that’s its far easier to stop at the grocery store to pick up a cooked rotisserie chicken? For sure, there are bunches of recipes that require lots of ingredients 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!
Servings: 4 to 6
Author: Linda Shapiro, © Meal Planning Maven

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

Make Ahead and Storage Tips: Chicken may be assembled up to 1 day prior to roasting. Reheat leftover chicken at 300 degrees F, covered for about 15 minutes or until heated through. Chicken may be frozen for up to 4 months. Dry rub may be stored (minus the lemon zest) in an air-tight container at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended. When ready to use, stir in the lemon zest.