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Spiced Roasted Chicken

Recipe photo courtesy of Con Poulos

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

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

Directions

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39
  • 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
  • malesa7562147
    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

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