Menu

Tea Rubbed Roast Chicken

  • Details
  • Related Items

tea rub chickenThis 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

tea rub chicken

Ingredients

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a small bowl, combine the tea rub, honey, olive oil, orange zest and orange juice. Stir well to combine and set aside.
  3. Rinse the chicken with cold water inside and out, then pat dry.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the meat and juices over a warm grain pilaf with roasted vegetables.
https://www.silkroaddiary.com/tea-rubbed-roast-chicken/

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.

tea rubbed roast chicken


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Spicy Smoked Paprika Romesco Over Grilled Trout

My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …

Bajan Chicken Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …

Ancho-Espresso Dry Rub

As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …

10 Spice Vegetable Soup with Cashew Cream

The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …

Jerk Chicken

Summer means grilling, and there’s nothing quite like the smell of Jerk Chicken cooking on the grill!  Whether you use our Jerk Rub in a marinade or just sprinkled (liberally!) on the chicken, the aroma …