Roast Chicken with Cumin, Paprika and Allspice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Renee Werbin, Atlanta, GA
Renee brings the flavors of the Middle East to her special Friday-night chicken. Roast chunks of butternut squash and potatoes alongside to cook the whole meal at once. Look for roasting chickens next to the fryers.
Ingredients
1 6- to 6 1/2-pound roasting chicken
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved
Instructions
Preheat oven to 375 °F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken.
Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175 °F, about 1 hour longer. Transfer to platter; let stand 15 minutes.
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