Spice Rubbed Picnic Chicken Food

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.

SPICE-RUBBED PICNIC CHICKEN

Steps:

• RECIPE TESTING Getting Chicken into Make-Ahead Shape When chicken is eaten at room temperature or cooler, a fowl's usual flaws become magnified. For this recipe, we found that a modicum of extra prep work kept the flavor, texture, and appearance from suffering. PIN DOWN: Securing the skin with toothpicks just before roasting kept the skin from shrinking up into an unattractive bundle. RUB: Applying a salty spice rub both on the skin and beneath it ensured that neither exterior nor interior came out bland. CHILL OUT: Air-drying the rubbed parts on a rack in the refrigerator overnight gave the flavors time to penetrate while also drying out the skin. SCORE: Scoring the skin (but not the meat) provided outlets for melting fat, yielding more fully rendered, paper-thin skin.
• 1. Following illustrations below, use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.
• 2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.
• 3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.