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Roast Chicken with Minted Spice Rub

Source: Cooking at a Glance - Chicken
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Active Time:  5 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 6 servings
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.
3-3 1/2-pound whole broiler-fryer chicken
For Spice Rub:
2 teaspoons dried mint leaves, crushed
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil or olive oil  
Fresh mint leaves (optional)
Roast Chicken with Minted Spice Rub Recipe at
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.

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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 152
Fat. Total: 6g
Protein: 24g
Cholesterol: 77mg
Sodium: 278mg
% Cal. from Fat: 36%
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