Spice Roast Chicken

 

Spiced Roast Chicken28

Spiced Roast Chicken

 

I just had one of those evenings where I couldn’t decide in which direction to go with flavouring my beautiful  organic chicken.

I was in the mood for Mexican, but also Smokey Bbq so I ended up somewhere in the middle with this amazing Spice Rub.

It was really the best rub ever, so simple but with great result! The right direction for sure!

Slow roasting a chicken is the way to go, chicken doesn’t like high heat so better to take the time and roast slowly for the best flavour development and juiciness.

I can still hear my father say, looong and slooow while roasting the Christmas Turkey.

That has stuck with me and it applies to all poultry.

The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.

I’m making a jar full of this stuff to keep within reach.

 

Ribbet collage

INGREDIENTS:

SPICE RUB:

  • 3 teaspoons smoked paprika
  • 1 ½  teaspoons  salt
  • 2 teaspoons brown sugar or coconut sugar
  • ½  teaspoons crushed dried chili flakes
  • 1 teaspoon freshly ground black pepper
  • ½  teaspoon  garlic powder
  • ½ teaspoon Onion powder
  • 1/4 teaspoon cumin
  • A pinch of cinnamon
  • 3 tablespoons  olive oil

CHICKEN:

  • 3 pound chicken
  • 2 heads of garlic separated into cloves
  • Sprig each of  Thyme and  rosemary, 2 bay leafs 

ADDITIONAL:

  • 2 lbs. Potatoes, peeled and quartered

 

INSTRUCTIONS:

  1. Pre heat the oven to 160° C /  320° F
  2. Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
  3. In a bowl mix the  ingredients for the spice rub and add the oil to form a thick-ish paste.
  4. Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle not to break the skin.
  5. Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
  6. Rub the remaining paste all over the chicken and inside the cavity.
  7. Tie the legs together with kitchen twine.
  8. In the cavity insert the herbs and one head of garlic separated into cloves.
  9. Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
  10. Cover very loosely with a piece of tin foil that is the same size as the chicken.
  11. Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
  12. After one hour add the potatoes and remaining garlic cloves and toss thru the juices and fat in the tin.
  13. After an hour and a half, remove the tin foil.
  14. Bak until golden and crispy.
  15. Remove from oven and let rest for 15 minutes, loosely covered with foil.

 

Enjoy!

Myra XO

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Spiced Roast Chicken4

If you make this recipe make sure to post it on Instagram and tag me #thecookingspoonblog

 

….’cause sharing is cool!

 

13 thoughts on “Spice Roast Chicken

    • The Cooking spoon says:

      Thank you so much Tracey, smoked Paprika is also a favourite of mine and try bringing lots of it back from Spain whenever I go. I gives a nice smokey depth to dishes.

  1. annika says:

    Well, how wonderful for my husband as he just brought some smoked paprika from his recent trip to Spain and has been itching to use it… I will surely show this recipe to him!

  2. Tasty Eats Ronit Penso says:

    Such a beautiful roasted chicken! I’m sure it came out so moist and tasty with this method of “slow and low” roasting. I also love your spice rub. So aromatic and flavorful. Now I’m hungry! (I just had lunch…) 🙂

    • The Cooking spoon says:

      Thank you Ronit. Yes, I’ll be making this again and again. Everyone was very enthusiastic about it 😊

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