I am excited to be a part of the Stubb’s blogger team, trying their great products and creating a few new recipes. The first one is one of my favorite meals: roast chicken! I got a few samples to try and figured the chicken rub was perfect for my first recipe creation.
I made this for Scott and I for a nice date night at home. We had a great dinner, dessert, good wine and even played Farkle and Scrabble in front of the fire. It was pretty perfect!
But the star of the night was this roast chicken and vegetables. Delicious, moist and flavorful.I love roast chicken. Love, love, love it!
Roasted Spiced Chicken
Prep Time: 10 minutes
Cook Time: 50-60 minutes
6060323Ingredients (Serves 4)
- 2 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 1/4 tsp ground cumin
- 1/2 tsp Stubb’s Chicken Rub
- Salt/Pepper
- 1 whole chicken (3-4 lbs)
- 3 tbsp olive oil
- 4-5 parsnips, peeled and cut into chunks
- 4-5 carrots, peeled and cut into chunks
- 1 lb Brussels Sprouts, cut in half
Instructions
Preheat the oven to 425.
Rinse and pat the chicken dry. In a bowl combine the paprika, ginger, coriander, cinnamon, cumin, Stubb’s chicken rub and salt/pepper.
Rub the spice mix and 1 tbsp olive oil over chicken, ensuring to get under the skin. Saving 1 tbsp spice mix for the vegetables.
Place the chicken breast side up in a roasting pan and cook for 25-30 minutes.
While the chicken is cooking combine the vegetables with 1 tbsp olive oil and the spice mix.
Pull the chicken out and add the vegetables. Roast for 30-40 minutes, or until chicken is cooked through.
Carve chicken and serve with the roasted vegetables.
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