Roast Chicken with Cumin, Paprika and Allspice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Renee brings the flavors of the Middle East to her special Friday-night chicken. Roast chunks of butternut squash and potatoes alongside to cook the whole meal at once. Look for roasting chickens next to the fryers. Ingredients:
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 |
Directions:
1. 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.
2. 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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