Spiced Crust Roasted Chicken

A good-sized oven roaster chicken is perfect for this dish. The spices stick to the skin because of extra virgin olive oil rubbed over first. Enjoy with some homemade biscuits.

1 5 pound oven roaster chicken – sizes & weights vary slightly
3 Tbs. extra virgin olive oil
2 lemons, quartered
1 large onion, cut into eighths – it’s not necessary to peel
2 large heads garlic, separated but not peeled
2 large Tbsp. parsley
1 Tbsp. poultry seasoning
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. celery seed
1 tsp. ground cumin
1/2 tsp. ground black pepper
1 Tbsp. sea salt or a coarse salt
1 cup water

Preheat your oven to 400 degrees and take chicken out of fridge, rinse, pat dry and set into roaster or pan you’ll  be using on the counter for at least 30 minutes while oven preheats. Meanwhile, get out all other ingredients and cut your onions, lemons and separate your garlic.

Rub the oil all over the chicken, squeeze lemons all over chicken then place some inside and around pan. Stuff as much garlic and some onions into the chicken and spread around pan any that won’t fit inside. Then, in order listed above, sprinkle on all the ingredients – the chicken will be covered with all and that’s good. Pour the water in to pan, but not over the chicken.

Place, uncovered, in the oven for 90 minutes, basting only occasionally – you want the skin to be crispy – then cook until done, approximately 30-45 minutes longer. Place on cutting board and let sit about 10 minutes before slicing.

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