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 Rubbed Roast 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Your email address will not be published.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 *

Chicken Vindaloo

The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …

Ranch Potato Salad

From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …

Chicken Fried Chicken

Chicken Fried Chicken

I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …

Chaat Masala Butter and Grilled Corn

One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season’s crop available at my local Farmer’s Markets and was …