Roast Chicken with Cumin Paprika and Allspice
Infused with the warm, earthy flavors of cumin, paprika, and allspice, this roasted chicken recipe is your new go-to for a flavorful and succulent centerpiece. The chicken is generously coated with a spice blend, with zesty lemon, fresh rosemary, and thyme tucked inside for a fragrant and savory aroma. Basted with its own juices during roasting, the result is a crispy, golden skin and tender, juicy meat. Perfect for both weeknight meals and special gatherings, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad. With just 15 minutes of prep and simple ingredients, this roast chicken recipe delivers unforgettable flavor while being easy to make at home.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 teaspoons Cumin powder
- 2 teaspoons Paprika
- 1 teaspoon Allspice powder
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 whole Lemon
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 4 whole Garlic cloves
- 0.5 cup Water or chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and pat it dry with paper towels. Let it sit at room temperature for 15 minutes while you prepare the spice rub.
In a small bowl, mix together the cumin powder, paprika, allspice powder, garlic powder, salt, and black pepper.
Zest the lemon and add the zest to the spice mixture. Cut the lemon in half and set aside.
Rub the chicken all over with olive oil, including under the skin if possible, to help the spices adhere and keep the meat moist.
Sprinkle the spice mixture generously over the chicken, ensuring it is evenly coated on all sides.
Stuff the cavity of the chicken with the halved lemon, rosemary sprigs, thyme sprigs, and garlic cloves.
Truss the chicken using kitchen twine, or tuck the wings under and tie the legs together, to ensure even cooking.
Place the chicken breast-side up in a roasting pan fitted with a rack. Add 1/2 cup of water or chicken stock to the bottom of the pan to prevent the drippings from burning and to keep the chicken moist.
Roast the chicken in the preheated oven for 20 minutes, then reduce the oven temperature to 375°F (190°C). Continue roasting for an additional 70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
Baste the chicken with the pan drippings every 20-30 minutes to enhance flavor and moisture.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicy result.
Carve the chicken and serve hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
