INGREDIENTS
For the Cajun rub (which we usually choose)
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
For the warm spice rub
2 tablespoons sweet paprika
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon kosher or coarse salt
1/4 teaspoon cayenne pepper
For the spiced curry rub
4 teaspoons curry powder
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher or coarse salt
For the chicken
One (4-pound) whole chicken cut into 8 pieces, or about 4 pounds skin-on, bone-in chicken parts (I use leg quarters and separate the leg and thigh).
Olive oil plus more for the baking sheet (optional)
DIRECTIONS
Make a rub. (I’ve also used a premade blend which also works.)
Combine all the ingredients for the rub(s) of your choice in a small bowl.
Preheat the oven to 425°F (218°C) and adjust the oven rack to the lower third of the oven. Lightly coat a large rimmed baking sheet with olive oil.
Place the chicken in a large bowl, drizzle with the olive oil, and rub each piece, using your hands to ensure each piece is coated evenly. Sprinkle the chicken with the salt and pepper, if desired, and a rub and again rub with your hands to coat each piece evenly. (You can cover and refrigerate the chicken pieces for up to 24 hours.) Arrange the chicken pieces on the baking sheet, skin side up, spacing them an inch or so apart.
Roast the chicken until cooked through and the juices run clear when you cut into a piece with the tip of a sharp knife, 35 to 50 minutes, depending on the thickness of the pieces. Dark meat will take longer to cook than white meat. If you want to test the chicken for doneness using an instant-read thermometer, an internal temperature of 165°F (74°C) for both chicken breasts and dark meat is recommended. Remember, though, that the chicken will continue to cook slightly more after it is removed from the oven, particularly if it sits on the baking sheet. If the skin needs more crisping to be to your liking, simply run the chicken under the broiler for a few minutes.
Let the chicken rest for at least 5 minutes before serving.
Recent Comments