Roasted Chicken with Spices
Elevate your dinner table with this succulent Roasted Chicken with Spices, a hearty, flavor-packed dish that combines tender, golden-brown chicken with a medley of aromatic, earthy seasonings. This easy-to-prepare recipe features a whole chicken coated in a rich spice rub made with paprika, cumin, oregano, chili powder, and garlic, ensuring every bite bursts with irresistible flavor. Packed with juicy lemon slices and fresh rosemary sprigs, the chicken roasts to perfection alongside a vibrant assortment of vegetables for a complete one-pan meal. Perfect for family dinners or special gatherings, this recipe delivers a crispy, beautifully seasoned skin and juicy, fall-off-the-bone meat that’s sure to impress. Ready in just under two hours, this dish is the epitome of simple yet sophisticated home-cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Chili powder
- 2 tsp Salt
- 1 tsp Black pepper
- 1 Lemon, sliced
- 3 Fresh rosemary sprigs
- 3 cups Vegetables (e.g., carrots, potatoes, onions), chopped
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
In a small bowl, mix together olive oil, minced garlic, paprika, cumin, oregano, chili powder, salt, and black pepper to create a spice rub paste.
Rub the spice mixture all over the chicken, making sure to coat the skin thoroughly. For extra flavor, rub some of the mixture under the skin and inside the cavity.
Insert the lemon slices and rosemary sprigs into the cavity of the chicken.
Arrange the chopped vegetables around the chicken in the roasting pan. Drizzle them with a bit of olive oil and sprinkle with salt and pepper.
Tie the chicken legs together with kitchen twine to ensure it cooks evenly.
Place the roasting pan in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the breast and thigh.
Halfway through cooking, baste the chicken with its juices from the pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the roasted vegetables on the side, and enjoy!
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2963 mg | 63% | |
*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.
