Baked chicken with spices

Despite the fact that roasted chicken has always been a frequent dish in my house, my mother refused to use the whole animal and asked the butcher to cut them for convenience. So far I have imitated it, reducing the quantities for two people, but with the recipe for this baked chicken with spices I ventured to cook a beautiful specimen in all its magnitude.

There is something comforting about watching a whole chicken cook in the oven, and it is most elegantly served whole on the table. Being two at home I had to spend a while separating all the meat that we did not eat that day, but this way we had delicious leftovers to take advantage of throughout the week. Because the combination of a good mix of varied spices gives the chicken a fantastic flavor, creating a dark roasted outer layer that hides juicy and very tasty meat.


For 4 people
  • Whole chicken 1
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon hot paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried fennel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Ground nutmeg 1 pinch
  • Dijon mustard 30 ml
  • Lemon 2
  • Fresh or dried thyme 1
  • Laurel 1
  • Extra virgin olive oil 60 ml
  • Ground black pepper
  • Salt

How to Make Spiced Baked Chicken

Difficulty: easy
  • Total time 1 h 10 m
  • Elaboration 10 m
  • Cooking 1 hour

Preheat the oven to 200ºC and grease a large enough source with olive oil. Remove any excess fat and leftover feathers from the chicken, dry with kitchen paper and tie the legs. Wash the lemons and cut into wedges, reserving one or two. Season the chicken inside and out and add the rest to the bird along with the rosemary and rosemary.

Squeeze the juice from the rest of the lemon in a bowl and add the mustard and all the spices. Mix and add olive oil to form a not very liquid paste. Spread over the entire surface of the animal, including a little on the part between the skin and the meat, separating it gently. Place in the source and roast for about 30 minutes. We must have leftover spice paste that we will add after the first half hour of roasting.

We can incorporate some potatoes, sweet potatoes or carrots washed, peeled and cut halfway through cooking. The juices released by the chicken with this dark spice mix will make it look like they are toasty on the outside, but still make sure they don't burn and cover with aluminum foil if necessary. Roast about 30 minutes more, more or less depending on the size of the chicken.

With what to accompany the baked chicken

Baked chicken with spices is a luxury main dish to enjoy in good company during the weekend or a holiday. It can be accompanied by a good seasonal salad or add a garnish of mashed potatoes, fried potatoes or rice, to the taste of each house. Store leftovers clean of bones and skin in an airtight container in the fridge, they are ideal to add to sandwiches, fajitas or salads.

Tags:  Vegetables And Legumes Meats And Birds Fish 

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