Spiced Roast Chicken
, 4 servings
High-heat roast chicken pieces coated in a dry spice rub, with three rub options for crisp, flavorful skin.
| prepPreheat oven to 425°F / 218°C, rack in lower third | |||||
| prepLightly oil a large rimmed baking sheet | |||||
| 1 tsp garlic powder (herb rub) | Mix herb rub | Coat with chosen rub | Roast 425°F / 218°C, 35-50 min | Rest 5 min, serve | |
| 2 tsp onion powder (herb rub) | |||||
| 2 tsp dried thyme (herb rub) | |||||
| 2 tsp dried oregano (herb rub, optional) | |||||
| 2 tsp sweet paprika (herb rub) | |||||
| 1/4 tsp cayenne pepper (herb rub) | |||||
| 1 tsp kosher or coarse salt (herb rub) | |||||
| 1/4 tsp freshly ground black pepper (herb rub) | |||||
| 2 tbsp sweet paprika (warm-spice rub) | Or mix warm-spice rub | ||||
| 2 tsp ground ginger (warm-spice rub) | |||||
| 2 tsp ground cinnamon (warm-spice rub) | |||||
| 1 tsp kosher or coarse salt (warm-spice rub) | |||||
| 1/4 tsp cayenne pepper (warm-spice rub) | |||||
| 4 tsp curry powder (curry rub) | Or mix curry rub | ||||
| 4 tsp chili powder (curry rub) | |||||
| 1 tsp ground cumin (curry rub) | |||||
| 1 tsp ground allspice (curry rub) | |||||
| 1 tsp ground cinnamon (curry rub) | |||||
| 1/2 tsp kosher or coarse salt (curry rub) | |||||
| One 1.8 kg whole chicken, cut into 8 pieces (or skin-on, bone-in parts) | Drizzle chicken with oil, rub | Season with salt & pepper, rub | |||
| 2 tbsp olive oil (plus more for the pan, optional) | |||||
| Coarse salt & freshly ground black pepper (optional) | |||||
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