Butterflied Roast Chicken with Chile-Cinnamon Rub

Butterflied Roast Chicken with Chile-Cinnamon Rub
Photo by Scott Phillips


  • 1 tsp. ground coriander seeds
  • ½ tsp. sugar, preferably granulated brown
  • 3-½ lb. chicken, rinsed inside and out and patted dry with paper towels
  • 10 sprigs fresh thyme or 4 sprigs fresh rosemary; more for garnish, if you like
  • 1 tsp. coarse salt
  • 2 Tbs. olive oil
  • 1 tsp. pure chile powder or ½ tsp. cayenne
  • + 4 more ingredients
    • 2 tsp. minced garlic
    • ½ tsp. ground cinnamon
    • 1 tsp. paprika
    • 1 tsp. ground cumin

Heat the oven to 475°F. Pour the olive oil into a small saucepan and add the minced garlic and herbs. Set the pan over high heat until the oil is hot, about 30 seconds. Reduce the heat to low and cook until the garlic has browned slightly, about 3 min. Remove from the heat and let infuse for at ...

View full recipe at Fine Cooking


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