Roasted Chicken With Spices Food

ROAST SPICED CHICKEN

Ingredients:

• 3 teaspoons dried thyme
• 2 teaspoons salt
• 2 teaspoons seasoned salt
• 2 teaspoons pepper
• 1/2 teaspoon garlic powder
• 2/3 cup butter, cubed
• 1/3 cup lemon juice
• 2 tablespoons Dijon mustard
• 1-1/2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1 roasting chicken (6 to 7 pounds)
• 1 lemon, quartered, optional

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

SPICED ROASTED CHICKEN

Ingredients:

• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
• Coarse salt and ground pepper
• 2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
• 2 medium carrots, cut into 2-inch pieces
• 1 orange, unpeeled, cut into 8 wedges

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

HONEY SPICED ROASTED CHICKEN

Ingredients:

• 2 tablespoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• One 4-pound roasting chicken, rinsed, dried and giblets removed
• 3 sprigs fresh rosemary
• 1 lemon, sliced

Steps:

• Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
• Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
• Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
• Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.