1 medium yellow or red onion, quartered
1 lemon, quartered
1 lemon, quartered
3 cloves garlic, peeled
2 T melted butter 2 t paprika
1 t cumin
1 t cumin
1 t turmeric
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped
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| spice blend |
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| roasting chicken |
Directions:
Preheat oven to 500 degrees.
Remove giblets from chicken. Stuff inside with onions, lemon, and garlic. Place chicken in a baking dish or roasting pan.
Cover outside of chicken with melted butter. Mix spices together in a small bowl, then rub all over the outside of the chicken. Put any extra spice mix inside the chicken.
Bake for about 30 minutes at 500, then turn oven down to 425 and bake an additional 60 minutes or until the juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit for 20 minutes, then serve.
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