Butterflied Roast Chicken with Chile-Cinnamon Rub

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

Ingredients

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

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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