ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE

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Roast Chicken with Cumin, Paprika and Allspice image

Provided by Renee Werbin

Categories     Chicken     Poultry     Roast     Low Carb     Wheat/Gluten-Free     Dinner     Spice     Winter     Bon Appétit     Atlanta     Georgia     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 to 6 servings

Number Of Ingredients 10

1 6- to 6 1/2-pound roasting chicken
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved

Steps:

  • Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken.
  • Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.

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