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Crispy Roasted Chicken




Crispy Roasted Chicken
source Allrecipes.com
categories main dish, poultry
yield 6 servings
prep time 20 mins
total time 1 hr 30 mins

INGREDIENTS
  • 1 tsp kosher salt
  • ½ tsp caraway seeds
  • ½ tsp dried sage
  • ¼ tsp fennel seeds
  • ¼ tsp coriander seeds
  • ¼ tsp dried rosemary
  • 2 Tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp all-purpose flour
  • 1 tsp onion powder
  • 5 Tbsp vegetable oil
  • 1 (4 lb) broiler-fryer chicken, cut in half lengthwise

    • INSTRUCTIONS
  • 1. Preheat oven to 425 °F (220 degrees C).
  • 2. In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
  • 3. Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
  • 4. Roast in preheated oven until a thermometer inserted in a thigh reads 165 °F , about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

    • NOTES

    NUTRITION