This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe.
Large Photo of This Roasted Chicken
Large Photo of This Roasted Chicken
Yield: Serves 6
Ingredients:
- 1 roasting chicken, 5 to 7 pounds
- salt and pepper
- 1 lemon, cut in quarters or slices
- olive oil
- 3/4 teaspoon salt
- 1/8 ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1/2 cup water or chicken broth
Preparation:
Heat oven to 350°. Remove giblets from the cavity and discard or freeze for another use. Rinse the chicken and pat dry. Sprinkle the cavity with salt and pepper. Put cut up lemon in the cavity, if using.
Combine the salt, cayenne, pepper, cardamom, cumin, cinnamon, mace, and ginger.
Wash the chicken and pat dry. Place the chicken on a rack in a roasting pan then rub all over with olive oil. Rub with the spice mixture.
Pour about 1/2 cup of water or broth in the bottom of the roasting pan.
Roast, basting 2 or 3 times, for 2 to 2 1/2 hours, or until a meat thermometer in inserted in the thickest part of the thigh registers about 165°.
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