Spice-Rubbed Roast Chicken

By krystallondon

North African inspired spices give chicken a heady taste of the exotic.

Ingredients

• 1 Chicken (3.5 to 5lb)
• 2 small sticks cinnamon
• 1 small onion, halved
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh oregano (or 1 tsp/5 ml dried)
• 1 tsp each ground cumin, coriander and allspice
• 1 tsp sweet or hot paprika
• 1/2 tsp each salt and pepper
• 2 tbsp lemon juice

Preparation

Step 1

- Remove giblets and neck from chicken. Pat chicken dry inside and out. Stuff cinnamon and onion into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on rack in roasting pan.
- In small bowl, stir together oil, garlic, oregano, cumin, coriander, allspice, paprika, salt and pepper; rub all over chicken.
- Pour 1 1/2 cups (375 ml) water into pan. Roast in 375 F oven for 1 hour. Brush with lemon juice; roast until meat thermometer inserted in thigh registers 185 F (85 C) about 1 hour.
- Discard cinnamon and onion in cavity. Pour juices from cavity into pan. Transfer chicken to warmed platter; tent with foil and let stand for 10 minutes before carving.
- Skim Fat from pan juices; serve with chicken.

355 cal, 33 g pro, 23 g total fat (6g sat fat), 2 g carb, 1 g fibre, 122 mg chol, 680 mg sodium. % RDI: 3% calcium, 15% iron, 7% vit A, 5% vit C, 5% folate.