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Spiced Roasted Chicken

39

Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
  • Coarse salt and ground pepper
  • 2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
  • 2 medium carrots, cut into 2-inch pieces
  • 1 orange, unpeeled, cut into 8 wedges

Directions

  1. Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

Reviews Add a comment

  • tstancom
    3 MAY, 2016
    If you cook your chicken from fresh, not frozen as I suspect another reviewer may have done, there are no problems with this recipe. Just make sure the lid of your pot fits tightly, or that you compensate by basting or adding more water and covering with foil to keep anything from drying out. I added a pinch of cayenne to the spice rub and it was super-tasty! This is a quick and easy recipe with minimal clean-up. Win-win!
    Reply
  • My Turf
    31 MAR, 2013
    Just made this for Easter dinner and everyone Ioved it! I don't have a Dutch oven so i just used a roasting pan tightly covered with foil for the fist 40 minutes. Added a little more water in the bottom of the pan and added a little red onion sliced to the veggies and some in the chicken cavity with an orange wedge.
    Reply
  • Annieack
    27 SEP, 2012
    This was not good. Followed the directions exactly, took 30 minutes longer than it said. The oranges were burnt and the carrots were still raw. Chicken was merely okay.
    Reply
  • derbeano
    25 JUN, 2011
    I made this recipe last night, and it is the first roast chicken that has ever worked out for me. Used cast iron oval with lid vs shallower roasting pan I would usually use. Will try this with other spice/herb mixtures, different potatoes and citrus. Just GREAT!
    Reply