Roasted Chicken with Spices
Elevate your dinner table with this succulent Roasted Chicken with Spices, a hearty, flavor-packed dish that combines tender, golden-brown chicken with a medley of aromatic, earthy seasonings. This easy-to-prepare recipe features a whole chicken coated in a rich spice rub made with paprika, cumin, oregano, chili powder, and garlic, ensuring every bite bursts with irresistible flavor. Packed with juicy lemon slices and fresh rosemary sprigs, the chicken roasts to perfection alongside a vibrant assortment of vegetables for a complete one-pan meal. Perfect for family dinners or special gatherings, this recipe delivers a crispy, beautifully seasoned skin and juicy, fall-off-the-bone meat that’s sure to impress. Ready in just under two hours, this dish is the epitome of simple yet sophisticated home-cooking.
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Ingredients
- 1 3-4 lbs Whole chicken
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Chili powder
- 2 tsp Salt
- 1 tsp Black pepper
- 1 Lemon, sliced
- 3 Fresh rosemary sprigs
- 3 cups Vegetables (e.g., carrots, potatoes, onions), chopped
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat the chicken dry with paper towels and place it on a large roasting pan.
Step 3
In a small bowl, mix together olive oil, minced garlic, paprika, cumin, oregano, chili powder, salt, and black pepper to create a spice rub paste.
Step 4
Rub the spice mixture all over the chicken, making sure to coat the skin thoroughly. For extra flavor, rub some of the mixture under the skin and inside the cavity.
Step 5
Insert the lemon slices and rosemary sprigs into the cavity of the chicken.
Step 6
Arrange the chopped vegetables around the chicken in the roasting pan. Drizzle them with a bit of olive oil and sprinkle with salt and pepper.
Step 7
Tie the chicken legs together with kitchen twine to ensure it cooks evenly.
Step 8
Place the roasting pan in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the breast and thigh.
Step 9
Halfway through cooking, baste the chicken with its juices from the pan to keep it moist and flavorful.
Step 10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 11
Serve the roasted chicken with the roasted vegetables on the side, and enjoy!
Nutrition Facts
| Serving size | (2257.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1019.2 |
| Total Fat 55.3g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 102.1mg | 0% |
| Sodium 5104.1mg | 0% |
| Total Carbohydrate 103.5g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 28.0g | |
| Protein 37.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.9mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2962.6mg | 0% |
Source of Calories