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)
Rinse the chicken and pat dry. In a small mixing bowl, stir together the dried mint, cardamom, cinnamon, salt and pepper. Brush the chicken with oil, then rub the mint-spice mixture onto the skin. Skewer the neck skin to the back, tie the legs to the tail, and twist the wing tips under the back.
Place the 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.
nutrition information per serving
152 calories; 6g total fat; 77mg cholesterol; 278mg sodium; 0g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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