Roast Chicken Spice Rub Food

SPICY RAPID ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
• Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS

Steps:

• For BASIC SPICE BLEND: to a small bowl add garlic powder, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For SMOKY CHIPOTLE SPICE BLEND: to a small bowl add cumin, chili powder, garlic powder, onion powder, chipotle chili powder, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For MEDITERRANEAN SPICE BLEND: to a small bowl add basil, oregano, garlic powder, onion powder, dill, red pepper flakes, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For LEMON PEPPER SPICE BLEND: to a small bowl add lemon zest, black pepper, garlic powder, onion powder, dry thyme and sea salt. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For BUFFALO SPICE BLEND: to a small bowl add garlic powder, smoked paprika, cumin, brown sugar, dry mustard, chili powder, black pepper, chipotle chili powder, sea salt and cayenne pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

BAHARAT ROAST CHICKEN

Steps:

• In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag once or twice.
• Preheat the oven to 400°F (200°C).
• Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions. Roast until the chicken is golden brown and the juices run clear when pierced with a knife, 40 to 50 minutes.
• Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.

SPICED ROASTED CHICKEN

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.

SPICE RUB PERDUE ROASTED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.
• 2. Blend spices in a small bowl or dish, then sprinkle liberally on inside cavity, & on outside between wings and legs & on back side. Tuck wings after seasoning.
• 3. In a large roasting pan add a cooking rack, then spray generously with non stick cooking spray. Position roaster on rack and fill cavity with onions, garlic and quartered fruit. Place in preheated oven. SPRAY TOP OF ROASTER WITH NON STICK COOKING SPRAY. Bake for about 3 hours depending on the size of your roaster. Or until the POP UP TIMER IN THE ROASTER, POPS UP TO INDICATE THAT THE ROASTER IS DONE.
• 4. Remove from oven, Pour juices into a small sauce pan and make gravy. Let rest at least 10 minutes before carving to serve. Serve with your favorite side items, potatoes, green Beans or Stuffing with Cranberry Sauce.

HOMEMADE CHICKEN RUB

Steps:

• Mix all ingredients together in a small bowl.
• Transfer to a jar with an air tight lid.

ROASTED CHICKEN WITH SPICES

Steps:

• Preheat your oven to 400 degrees F.
• Rinse chicken with cool water, inside and out - then pat dry with paper towels.
• Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
• In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
• Massage the chicken skin with the spice rub, making sure you don't miss any spots.
• Season the inside of the chicken with salt and pepper.
• Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
• Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
• Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
• Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
• Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
• Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

CHICKEN SEASONING

Steps:

• Mix all the spices together and store in an air tight container in a cool, dark place for up to 3 months.
• Use as needed.

ROAST CHICKEN SPICE RUB

Steps:

• Mix all ingredients in a small bowl.
• For roast chicken rub with olive oil them massage in spice mix.
• For chicken thighs or breast coat pieces in spice mix and massage inches.
• Cook as desired and enjoy.

SPICE RUBBED ROAST CHICKEN

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.

CHICKEN SEASONING RECIPE (FOR ROASTED OR ROTISSERIE CHICKEN)

Steps:

• Mix all ingredients together in a small bowl.Store excess in an airtight container.

ONE-POT SPICED ROAST CHICKEN

Steps:

• Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
• To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
• Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
• Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.