Chicken With Seven Spices
photo by ncmysteryshopper
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (2 1/2-3 lb) chicken (whole)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ground cinnamon
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
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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.
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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.
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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
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Tweaks
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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
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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
RECIPE SUBMITTED BY
*Parsley*
United States