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Spiced Roast Chicken
Spiced Roast Chicken
Photo: Liz Andrew/Styling: Erin McDowell

The hardest part of eating healthier is all the effort involved. (That and the fact that nothing tastes better than a morning chocolate brioche.) Tracking down interesting vegetables and the whole wash, rinse, repeat cycle can send you into a tizzy. So we’re rethinking our healthy strategy. And few things are healthier than one of our favorite meal workhorses--roasted chicken. It takes minimal effort to throw in the oven, and the opportunities for leftover remixing are endless. This version adds a flavor boost through the use of an easy (and versatile) spice rub. One extra step--that doesn’t take more than five minutes--is all that stands between you and a week of healthy meals.

4 to 6 servings

Spice Rub

4 tablespoons chile powder

1 tablespoon paprika

2 teaspoons cayenne pepper

2 tablespoons cumin

2 tablespoons coriander

3 tablespoons garlic powder

3 tablespoons kosher salt

Roast Chicken

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

1 onion, peeled and roughly chopped

4 garlic cloves

3 tablespoons extra-virgin olive oil

1 chicken (about 3 pounds) tied as a roast (see Finishing Touches, below)

¼ cup white wine

1. Preheat the oven to 425°. Lightly grease a small roasting pan or casserole with nonstick spray. In a small bowl, mix together the ingredients for the spice rub. Set aside.

2. In another small bowl, toss the carrots, celery, onion and garlic in 1 tablespoon of the olive oil. Pour the mixture into the prepared pan and spread evenly to cover the bottom of the pan.

3. Rub the remaining olive oil onto the chicken, and sprinkle the spice rub evenly over the top of the chicken. Gently rub the spice mixture into the chicken. Place the chicken on top of the vegetables in the roasting pan, then pour the wine into the bottom of the pan.

4. Roast the chicken for 20 minutes or until the skin starts to become golden. Reduce the heat to 375° and continue to roast until the chicken is cooked through, 25 to 30 minutes more. If the chicken is browning too much, you can tent it with aluminum foil while it finishes cooking. To test for doneness, insert a meat thermometer between the leg and breast; it should read 160°. Alternatively, make a small incision between the leg and the breast; the juice that runs out should be clear.

5. Remove the chicken from the oven and let it rest for 15 minutes before carving and serving. The chicken can be served immediately or reserved, refrigerated, for later use. It will keep, covered and refrigerated, for up to four days. 

Spice Rub

73 calories

3g fat

13g carbs

3g protein

1g sugars

Roast Chicken

627 calories

45g fat

8g carbs

44g roast chicken

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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