FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

SPICE ROASTED CHICKEN

 

The Sonoma Diet by Connie Guttersen

Prep: 25 Minutes
Roast: 1¼ Hours
Stand: 10 Minutes
Oven: 450°F/350°F
Makes: 4 Servings

 

Ingredients

• 12 cloves garlic, minced (2 tablespoons minced)
• 4 teaspoons fennel seeds, toasted and ground,* or 4 teaspoons fennel seeds, finely crushed
• 4 teaspoons paprika
• 2 teaspoons cumin seeds, toasted and ground,* or 2 teaspoons ground cumin
• 1 tablespoon extra-virgin olive oil
• 1 3½-pound whole roasting chicken
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 small lemon or orange, quartered
 

Directions

1. In a small bowl combine garlic, fennel seeds, paprika, and cumin seeds. Stir in oil. Sprinkle chicken with kosher salt and pepper. Rub the inside cavity of the chicken with one-third of the garlic mixture.

2. Starting at the opening by the leg and thigh, carefully slide your fingertips between the breast meat and the skin to loosen the skin from the meat. Rub the remaining garlic mixture between the breast meat and skin and all over the outside of the chicken. Place the lemon or orange quarters in the cavity of the chicken. With 100% cotton string, tie the ends of the legs together. Twist wing tips under back. If desired, cover and chill the chicken for up to 24 hours.

3. Transfer the chicken, breast side down, to a rack set in a shallow roasting pan. Insert an oven-safe meat thermometer into center of an inside thigh muscle.

4. Roast in a 450° oven for 15 minutes; turn chicken breast side up and reduce the oven temperature to 350°. Continue roasting for 60 to 70 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180°F). Remove chicken from oven. Cover chicken with foil and let stand for 10 minutes before carving. While carving, carefully remove and discard the skin of the chicken.

*Note: To  toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until finely ground.
 

Nutrition Facts per serving: 276 cal., 9 g total fat (2 g sat. fat), 131 mg chol., 368 mg sodium, 4 g carbo., 2 g fiber, 42 g pro.
 

 

RELATED RECIPES

   WHOLE CHICKEN RECIPES >>    ·    Stuffing Tips for Poultry    ·    Mexican Style Beer Can Chicken    ·    Basil Chevre Stuffed Chicken    ·    Beer Butt Chicken    ·    Chicken Braised with Celery    ·    Chicken In Lager    ·    Chicken and Rice    ·    Chicken & Spice Rice    ·    Devil's Chicken, Peppers & Onions    ·    Djaj Tanzia, Moroccan Chicken    ·    Easy Sunday Roast Chicken    ·    Exotic Apricot Chicken    ·    Grilled with Garlic & Herbs    ·    Harrison's EZ Grilled Chicken    ·    Harvest Stuffed Chicken    ·    Herb & Salt Crust Baked Chicken    ·    Herb Roasted Chicken    ·    Herbed Chicken    ·    Herbes de Provence Chicken    ·    Horseradish Encrusted Chicken    ·    Huckleberry Cider Chicken    ·    Maple Roasted Chicken    ·    Roast Chicken & Root Vegetables    ·    Roast Chicken, Pan Gravy    ·    Roast Chicken Provencal    ·    Skillet Roasted Chicken    ·    Slow Roast Tarragon Chicken    ·    Smothered with Oysters (1875)    ·    Spice Roasted Chicken    ·    Split Roasted Herbed Chicken    ·    Stuffed Andalusian Chicken    ·    Stuffed Roast Chicken    ·    Thai Roast Chicken    ·    Warm Poached Chicken   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.