Tea Rubbed Roast Chicken
- Details
This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly…
The meat is moist and delicious, the pan sauce otherworldly, and all of the components come together to create a beautiful new flavor. The star is our new Middle Eastern Tea Rub, delightfully balanced with an exotic depth. The blend unites all of the flavors of the dish, while the subtle smokiness of the tea brings the pan sauce to storied heights. Finally, if you have extra room in your pan, go ahead and throw in a few vegetables. We had a sweet potato and a few baby reds on hand.
Tea Rubbed Roast Chicken
Ingredients
- 3 tablespoons ground Middle Eastern Tea Rub
- 2 1/2 tablespoons honey
- 3 tablespoons olive oil
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- 1 roasting chicken, 3-4 pounds
- 4 black lemons
- 1/2 teaspoon ground Tellicherry pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl, combine the tea rub, honey, olive oil, orange zest and orange juice. Stir well to combine and set aside.
- Rinse the chicken with cold water inside and out, then pat dry.
- In a mortar & pestle, crack open each black lemon with one good whack. Insert the cracked black lemons into the cavity of the chicken, and sprinkle the salt and pepper all over the outside.
- Rub the spice-honey-orange glaze evenly over the outside of the chicken. Transfer the chicken to a large, lightly oiled cast iron skillet and pour any remaining glaze on top.
- Roast the chicken for 30 minutes, and then baste with pan juices. Return the chicken to the oven and cook 30 minutes more. If the top of the chicken starts getting too dark, tent with foil. Check the temperature, the chicken is done when the internal temperature reaches 160 degrees at the thickest part of the thigh.
- Remove the chicken from the oven and allow it to rest 5 minutes. Transfer the chicken to a cutting board and remove the meat from the bones. Place the meat back in the skillet with the pan juices and warm over low heat.
- Serve the meat and juices over a warm grain pilaf with roasted vegetables.
Much credit is due to my colleague and co-author of World Spice at Home, Julie Kramis Hearne. Her recipe for honey-glazed chicken was the inspiration for this recipe. If you’ve never roasted a chicken in a cast iron skillet, as she suggests, now is the time. It’s the pan that never disappoints.
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Indian Coriander Energy Bars
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I found them to …
Michael’s Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …
Spicy Baked Hominy
The World Spice Cookbook Club is going to be bringing out New American recipes from Rustic Joyful Food by Danielle Kartes for our July 2016 Meet & Eat. Danielle’s book is chock-full of simple and …
Leave a Comment