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Active Time: 5 Minutes
Total Time: 1 Hour 50 Minutes
Yield: Makes 6 servings
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| The combination of spices has a Middle Eastern flair and forms a wonderfully flavorful, crunchy crust. Sprinkle the cavity of the chicken with any leftover spices. |
RECIPE INGREDIENTS
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DIRECTIONS
Rinse chicken; pat dry. In a small mixing bowl stir together the dried mint, cardamom, cinnamon, salt, and pepper. Brush chicken with oil, then rub mint-spice mixture onto the skin. Skewer neck skin to back, tie legs to tail, and twist wing tips under back.
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Place bird, breast-side up, on a rack in a shallow roasting pan. Roast, uncovered, in a preheated 375 degrees F oven for 1 1/4-1 1/2 hours, or till juices run clear and drumsticks move easily in their sockets. Cover loosely with foil, then let stand for 15 minutes before carving. If desired, garnish with fresh mint leaves.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 6 servings
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