When you take a bite of spicy herb-roasted chicken, you will be ready for a tasty ride as the delicious, juicy meat is seasoned well with spices and fresh herbs. This recipe has a very attractive taste and relaxed warmth from the ingredients, which will transform what your supper looks like. Cook it for a casual dinner, cook it for your family, or prepare it for the guests, and this dish will leave them speechless. It is bright and bold and is the kind that makes jaws dance to the rhythm that it sets on your tongue. For a better taste of your chicken, you should buy your spices and herbs from the best herbal shop.
Ingredients:
- One entire chicken, approximately 4-5 pounds
- Three teaspoons of olive oil
- One tablespoon of melted butter
- One large onion,
- Chopped into quarters,
- Four garlic cloves,
- One lemon, sliced
Fresh herbs:
- Two tablespoons of freshly chopped rosemary
- Two tablespoons of freshly chopped thyme
- Two tablespoons of chopped parsley
- One tablespoon of finely chopped fresh sage
Spices, ground:
- One tablespoon of paprika
- One tablespoon of cumin powder
- One tablespoon of coriander powder
- one teaspoon of turmeric powder
- one teaspoon of finely ground cinnamon
- one teaspoon of finely chopped ginger
- One teaspoon of black pepper
- One teaspoon of chili powder, according to taste
- Half a teaspoon of powdered cloves
- For more heat, add 1/2 teaspoon of cayenne pepper.
- One teaspoon salt to taste
- Half a cup of chicken broth
Transform your dishes with fresh herbs and spices.
Guidelines:
- Oven Prep: Preheat the oven to moderate heat that is 375°F/190°C.
- Get the chicken ready: Soak the chicken with paper towels and then blot it with towels. Ensure the chicken is well coated with the mixture, covering it with melted butter and olive oil.
- Seasoning Mix: In a small bowl, mix together the paprika, cumin, coriander, turmeric, cinnamon, ginger, cloves, black pepper, chili powder, and cayenne pepper, and then add rosemary, thyme, parsley, sage, and salt. Blend thoroughly.
- Spread the Chicken: It is preferred if the seasoning mixture is applied liberally all over the chicken, inside the skin as well as between the muscles.
- Stuff the Chicken: Knead minced garlic, quartered onion, and also lemon slices in this cavity.
- Place the chicken in the roasting pan and cook it. Pour the chicken stock into the pan. Bake for one and a half to two hours at the prescribed temperature or until the internal temperature of the chicken is 165°F (74°C), and when the thigh is pierced with a clean skewer, the skewer comes out clean.
- Baste Occasionally: This will help to retain the tenderness of the chicken and keep it moist while cooking by applying pan juices every 20-30 minutes.
- Rest: When done, remove the chicken from the oven and have it cool for 10 to 15 minutes before slicing.
- Serve: Finally, pour this pan juice over your herb-roasted chicken before you proceed to serve it. For instance, while eating a full dinner, you can accompany it with roasted vegetables or a fresh salad.