Sexy and Simple Chicken Dinner -

9:02 PM Remy Maguire - Manifest the Best 0 Comments

I baked my second ever chicken. Such a fun thing to prepare for company. So homey. So tasty. I wanted to style the bird and meal totally un-Thanksgiving-like. Andrew and I traveled for the holiday so we didn't get any leftovers and I wanted some of those too. Here's what I did.

5 Spice Chicken:

Sift together
1 TBSP Cumin
1/2 TBSP Curry Powder
1/2 TSSP Ground Ginger
1/2 tsp Sea Salt
1/2 tsp Cayenne Pepper

Directions

Heat oven to 450° F. Rinse and dry the bird. Place in a roasting dish breast side up. Stuff a bunch of cilantro and/or parsley in the open cavity.

Spread the spice mixture all over the bird. If you want to get fancy you can gentle pull the skin off the breasts and thighs and spread the spice directly on the meat. This would flavor the meat much better but it takes more time than I felt like spending. I know, lazy.

Roast for 20 minutes. Add 1 cup water or broth to pan and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.

Remove fro oven and let the bird chill out for 10-15 minutes before carving. I saved the drippings and drizzled a bit over the meat on the plates.

Serve with Spiced-up Carrots and Moroccan Couscous. (Up next)