Roast Spiced Chicken Recipe

4.5 3 3
Roast Spiced Chicken Recipe
Roast Spiced Chicken Recipe photo by Taste of Home
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Roast Spiced Chicken Recipe

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4.5 3 3
Publisher Photo
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + standing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + standing

Ingredients

  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 2/3 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1 roasting chicken (6 to 7 pounds)

Directions

Preheat oven to 425°. In a small bowl, mix the first five ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
Sprinkle half of the thyme mixture inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
Roast 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 12 servings.
Originally published as Roast Spiced Chicken in Taste of Home September/October 2015, p66

Nutritional Facts

1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 2/3 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1 roasting chicken (6 to 7 pounds)
  1. Preheat oven to 425°. In a small bowl, mix the first five ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
  2. Sprinkle half of the thyme mixture inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
  3. Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
  4. Roast 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 12 servings.
Originally published as Roast Spiced Chicken in Taste of Home September/October 2015, p66

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homemadewithlove User ID: 4311884 244041
Reviewed Feb. 18, 2016

"Great recipe! I didn't sprinkle enough inside and may not have used enough salt, but the meat was moist and flavorable."

MY REVIEW
pamdevone User ID: 3875916 233337
Reviewed Sep. 23, 2015

"It was delicious."

MY REVIEW
Lor207 User ID: 978905 233011
Reviewed Sep. 16, 2015

"This was delicious! I make new recipes every week and only the best of the best get saved. I do not keep most, but this one is. a definite keeper. There is a reason why this family has been making it for 50 years.

I used only 1/2 of the rub and made only 1/2 of the butter part of the marinade and it was plenty. No need for gravy with this recipe, the au jus is perfect."

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