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Spice Cabinet Roast Chicken

Basic roasted chicken with a variety of spice combinations

Chicken
Serves4
Prep1:00
Cooking time1:00
Total2:30
Poultry

Ingredients

Spice Rub 1 (Chili & Oregano)

Spice Rub 2 (Dill & Garlic)

Chicken Preparation

Gravy

Directions

1.

In a small bowl, COMBINE the spice rub ingredients from the selected rub.

2.

ADJUST oven rack to middle position; PREHEAT oven to 400 degrees.

3.

Meanwhile, PAT chicken dry with paper towels; PLACE chicken, breast side down, in an ovensafe 12" skillet.

4.

RUB exposed side of chicken with 1 tablespoon oil; SPRINKLE with half of selected spice mixture.

5.

FLIP chicken breast side up; RUB exposed side with remaining 1 tablespoon of oil; SPRINKLE with remaining spice mixture.

6.

TRANSFER skillet to oven; ROAST until breast registers 160 degrees and drumsticks/thighs register 175 degrees, about one hour.

7.

REMOVE chicken from oven, placing chicken on a carving board, RESERVING drippings; let REST for 20 minutes.

Gravy

1.

While chicken rests, DISSOLVE cornstarch in water in a small cooking pan.

2.

Carefully SKIM as much fat as possible from drippings; DISCARD fat.

3.

ADD drippings to cornstarch and water mix; PLACE pan over medium high heat, whisking to scrape up any browned bits.

4.

COOK until mixture is boiling and slightly thickened, about 2 minutes.

5.

REMOVE pan from heat; WHISK in lemon juice.

Serving

1.

CARVE chicken; SERVE, PASSING sauce separately.

From Cook's Winter Recipes 2020, pg 28

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 749 Calories; 54g Fat (65.6% calories from fat); 58g Protein; 5g Carbohydrate; 2g Dietary Fiber; 282mg Cholesterol; 2122mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat.