Eid Eats 2016: Zesty Spice Roasted Chicken

Eid Eats 2016 is officially here! This “party” is one that I look forward to all year 🙂  With Ramadan coming to an end, it’s fun to get together with other bloggers and enjoy the festive atmosphere.  Do you want to come to the party but worried that it’s too late?  Fret not my friend, there’s still time! You’ve got until Wednesday, July 6, to submit a recipe.  Just follow the guidelines found here, and you’re in!  I, along with my co-hosts Asiya of Chocolate and Chillies (check out what she’s sharing here), and Sarah of Flour and Spice (and the yummies that she’s sharing here) would love for you to join us!

This year, Eid Eats falls on my father’s birthday.  I had decided beforehand that I wanted to make something that would make him proud.  My father was a huge fan of roasted poultry (chicken and turkey). He was the honoree turkey-carver at every Thanksgiving gathering. He used to enjoy revving the electric knife and getting down to business on the bird. Friends (and their children) would stand around and watch him, and he would hand feed little pieces to those standing closest to him.

I decided to make a zesty spice rubbed roasted chicken (adapted from here) because I knew it would be something that he would have enjoyed.  Prior to this attempt, I had never roasted a chicken before. I don’t know about you, but I had so much fear going into it! Afterwards however, I wondered why the heck I took this long to attempt something so simple! Please, don’t be a scaredycat like me. It’s a simple dish to prepare, and it really adds a classy touch to any spread.

 

 

Zesty Spice Roasted Chicken

Yield: 4 to 6 Servings

Ingredients:

• 1 (3 – 3 ½ pound) whole chicken, skin removed
• 1 tablespoon + 3 tablespoons unsalted butter, melted, divided
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• ¼ teaspoon red chili powder
• 6 cloves garlic, peeled
• ½ lemon
• Potatoes, as needed, diced into 2-inch chunks (or baby potatoes cut in half)
• Chopped cilantro, for garnish

Directions:

In a small bowl, combine 1-tablespoon butter, salt, paprika, basil, oregano, black pepper, and red chili powder.

Place chicken in a large container and rub with spice mix, making sure to coat evenly. Cover and refrigerate, allowing the meat to marinate for several hours (overnight is best).

Remove chicken from the refrigerator and preheat oven to 450°F. In a baking pan, place potatoes in an even layer. Place chicken on top and stuff the cavity with garlic and lemon. Tie the chicken legs together with baking twine. Brush chicken with remaining 3 tablespoons butter, making sure to pour a few spoonfuls into the cavity as well.

Roast chicken in preheated oven for 20 minutes. Reduce temperature to 400°F and cook for an additional 40 minutes, until the internal temperature has reached a minimum of 165°F. Remove from oven, cover lightly with foil, and allow it to rest for 10 to 15 minutes.

Serve garnished with cilantro.