Roast Chicken With Moroccan Spice Rub
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 handful fresh cilantro sprigs
- 1 3 1/2- to 4-pound chicken, giblets removed
Directions
- Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head.
- In a small bowl, combine the cumin, curry, ginger, 1/2 teaspoon salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity.
- Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
- Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings
Nutritional Information
- Per Serving
- Calories 678
- Fat 50g
- Sat Fat 13g
- Cholesterol 214mg
- Sodium 639mg
- Carbohydrate 4g
- Fiber 0g
- Sugar 3g
- Protein 50g
What does this mean? See
Nutrition 101
.
Quick Tip
For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start
bone-side up.
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