Spiced Roast Chicken with Fragrant Jasmine Rice
Elevate your dinner table with this Spiced Roast Chicken paired with Fragrant Jasmine Rice—a mouthwatering dish that's as comforting as it is aromatic. This easy yet impressive recipe features a whole chicken rubbed with a bold blend of paprika, cumin, coriander, cinnamon, and garlic, then roasted to golden perfection with tender, juicy meat. The chicken is complemented by buttery jasmine rice infused with warming spices like a cinnamon stick and bay leaf, delivering a subtle yet exotic fragrance. Perfect for family meals or special gatherings, this recipe combines flavorful spices, heavenly aromas, and an elegant presentation. Garnish with fresh cilantro for a final touch of freshness that will have your guests coming back for seconds!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Garlic powder
- 2 teaspoons (divided) Salt
- 1 teaspoon Ground black pepper
- 1 piece (halved) Lemon
- 2 sprigs Fresh rosemary
- 2 cups Jasmine rice
- 3 cups Water
- 2 tablespoons Unsalted butter
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting rack set over a baking dish.
In a small bowl, mix together the olive oil, paprika, cumin, coriander, cinnamon, garlic powder, 1 teaspoon of salt, and black pepper to create a spice paste.
Rub the spice paste all over the chicken, making sure to coat it evenly, including under the skin if possible.
Stuff the cavity of the chicken with the halved lemon and rosemary sprigs.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body to ensure even cooking.
Roast the chicken in the preheated oven for 70–90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. Baste the chicken with its juices every 20 minutes for a golden, crispy skin.
While the chicken roasts, rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, melt the butter over medium heat, then add the bay leaf and cinnamon stick. Cook for 1 minute to release their aroma.
Add the rinsed jasmine rice to the saucepan and stir to coat the grains in the butter.
Pour in the water and add the remaining 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15–20 minutes, or until the rice is tender and the water is absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and discard the cinnamon stick and bay leaf.
Remove the roasted chicken from the oven and let it rest for 10 minutes before carving.
Serve the spiced roast chicken alongside the fragrant jasmine rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 1.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 496 mg | 11% | |
*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.
