Chicken With Seven Spices

"This chicken creates quite an aroma while roasting! You can leave the skin on and just peel it back to rub the spices on the chicken."
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by -Sylvie- photo by -Sylvie-
Ready In:
1hr 40mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375.
  • Remove chicken skin. Rinse chicken and pat dry. Remove giblets and neck.
  • Lightly spray the inside of a roasting back with nonstick cooking spray. Place chicken, breast side up, in the plastic oven bag in a shallow roasting pan.
  • In a small bowl, stir together remaining ingredients. Rub this mixture evenly over chicken.
  • Tie the oven bag closed.
  • Roast in oven 1 to 1 1/4 hours, or until chicken is tender and no longer pink.

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Reviews

  1. Great flavor. I doubled the spices for our 4 lb bird and used them as a rub under the skin. Then I followed the instructions for Blasted Chicken 142783. It tasted great and I plan on trying it again and maybe increasing the cinnamon a little.
     
  2. I made this for ZWT3 and I am just going to comment not rate it because I had to make a couple of changes to make it palatable to my family - actually the only change was to use boneless skinless chicken breasts, and then to take out of the bag and bake for a few minutes once they were done. I used thin pieces, and I probably overcooked, but my fault, not the recipe's. My husband did comment that the flavors were good though.
     
  3. Very good!! I doubled the spices because I had a 5 lb. chicken. I rubbed it under the skin and then poured about 1/4 cup water in the pan. I was certain that I would like this but thought the kids would be put off by the flavor. I was totally wrong. My 8 year old daughter ate a drumstick, a thigh and a wing! Normally she eats far less. Thanks Parsley. This is a keeper.
     
  4. I think I prefer crisp chicken. At first, I used a clean, paper grocery bag to cook the chicken. But it was not browning on top of course. So, I removed the chicken from the bag and baked the chicken instead. The house smelled really good. I would be more inclined to grill this next time to really bring out the flavors. I also will definitely use skin-on chicken and not the skinless chicken tenders that were used for this recipe. Subbed fresh garlic for the garlic powder, too. Was out of garlic powder. I will have fun with this recipe. Served with a sweet side dish to balance the flavors: <a href="/109041">Sweet Pineapple Yellow Rice</a>. Thanks for posting. cg
     
  5. WONDERFUL! I made this on the rotisserie and it was fabulous! I left the skin on and put an orange and some parsley inside the chicken. I did not have ground ginger so I used ginger paste. Fabulous!!! Moist and tender and such a beautiful color!
     
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Tweaks

  1. I think I prefer crisp chicken. At first, I used a clean, paper grocery bag to cook the chicken. But it was not browning on top of course. So, I removed the chicken from the bag and baked the chicken instead. The house smelled really good. I would be more inclined to grill this next time to really bring out the flavors. I also will definitely use skin-on chicken and not the skinless chicken tenders that were used for this recipe. Subbed fresh garlic for the garlic powder, too. Was out of garlic powder. I will have fun with this recipe. Served with a sweet side dish to balance the flavors: <a href="/109041">Sweet Pineapple Yellow Rice</a>. Thanks for posting. cg
     
  2. After reading the previous review by LMillerRN, I decided to leave the skin on the chicken and roast it the usual way. I really liked the combination of spices and the flavour it added to the chicken. It wasn't that strong, but well balanced. I sprayed my chicken with olive oil and rubbed the spice mix all over. I also stuffed it with a lemon, cut in half to give it extra moisture and instead of using garlic powder in the mix, I used a couple of fresh garlic cloves that I peeled and slipped under the skin. The result was a yummy, wonderfully coloured and very moist chicken. I baked it for 20 minutes per lb, plus an extra 20 minutes. Thanks for sharing
     

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