Spiced Roast Chicken

50 min + 5 min rest4 servings

Bone-in chicken pieces roasted hot and fast under a choice of three spice rubs for crisp skin.

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prepPreheat oven to 425°F / 218°C, rack in lower third
prepLightly coat a large rimmed baking sheet with olive oil
1 teaspoon garlic powder	Mix herb rub (garlic, onion, thyme, oregano, etc.)	Rub chicken with chosen spice mix	Arrange skin side up, roast 425°F/218°C, 35-50 min	Rest at least 5 min before serving
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano (optional)
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sweet paprika	Mix paprika-ginger rub
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon kosher or coarse salt
1/4 teaspoon cayenne pepper
4 teaspoons curry powder	Mix curry-chili rub
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher or coarse salt
One (4-pound / 1.8 kg) whole chicken, cut into 8 pieces	Coat chicken with oil, salt & pepper
30 ml olive oil, plus more for the baking sheet (optional)
Coarse salt and freshly ground black pepper (optional)

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