Best 2 Spice Rubbed Roast Chicken Recipes

Spice rubbed roast chicken is a mouth-watering dish that combines the succulent flavors of tender chicken with a tantalizing blend of spices. This culinary creation has captivated taste buds across cultures, offering a vibrant symphony of flavors that range from sweet to tangy, warm to smoky, and everything in between. Whether you prefer a classic herb blend or a more adventurous combination of spices, the possibilities for creating a unique and delectable dish are endless. As you embark on this culinary journey, let us guide you through the steps to craft a spice rubbed roast chicken that will leave your taste buds singing and yearning for more.

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SPICE RUBBED FLATTENED ROAST CHICKEN

Spice Rubbed Flattened Roast Chicken image

This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
1 tablespoon minced fresh ginger
1 tablespoon finely grated lemon zest
2 teaspoons ground cumin
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 (2 1/2 to 3 pound) whole chicken
1 pound baby potatoes
2 large carrots, scrubbed and sliced
2 large parsnips, scrubbed and sliced
2 green onions, roughly chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g

SPICE RUBBED ROAST CHICKEN

Spice Rubbed Roast Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled

Steps:

Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
When you are ready to cook, preheat the oven to 425 degrees F.
Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

Tips:

Use high-quality ingredients: Start with a good-quality whole chicken and flavorful spices for the rub.
Season the chicken generously: Don't be afraid to use a generous amount of spices for the rub. It will help create a flavorful and crispy skin.
Prep the chicken in advance: If you have time, brine or marinate the chicken overnight or for at least a few hours before roasting. This will help infuse the chicken with flavor and keep it moist.
Roast the chicken uncovered: Roasting the chicken uncovered will help the skin crisp up and brown beautifully.
Let the chicken rest: After roasting, let the chicken rest for 10-15 minutes before carving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Spice-rubbed roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a flavorful and succulent chicken that your family and friends will love. So next time you're looking for a simple and delicious weeknight meal, give this spice-rubbed roast chicken a try.