Menu

Tea Rubbed Roast Chicken

  • Details
  • Related Items

tea rub chickenThis is 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 which 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, whose recipe for honey-glazed chicken was adapted 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 rub chicken


 Leave a Comment

Leave a Comment

Your email address will not be published.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

Chicken Drumsticks with Spices and Coconut Milk

This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017.  This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …

Caraway Red Ale Mustard

Mustard is easy to make, but it also requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, …

Nigella Watermelon Salad

Nothing says summer quite like watermelon. Instead of just eating  plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it …

Seared Scallops Emerald City Seasoning

Emerald City Scallops

Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle herb flavor and delicate heat bring the perfect amount of character to the table, while allowing the natural flavor …

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …