When I saw this recipe for a one pot meal, I knew immediately I had to make it. Roasted chicken, sweet potatoes, carrots…add orange wedges and some interesting spices, and I suspected I had a fabulous new take on roasted chicken.
It wasn’t quite what I expected, but not necessarily in a bad way; it was simply more subdued. And when you think about it, a spice mixture rubbed onto chicken skin isn’t going to flavor much beyond the skin. Next time (and I definitely will be making this again), I will rub some of the spices under the skin, to pass more flavor onto the meat.
However, the spice mixture did lend a soft flavor the vegetables, which were downright delicious. Sure, it helps that I happen to love sweet potatoes and roasted carrots, but that doesn’t take away how great they pair with these spices. In fact, I would happily roast a pan full of sweet potatoes and carrots, tossed with a little olive oil and this spice combination.
If you’re looking for an easy, hands-off meal with pretty easy cleanup, look no further.
Spiced Roasted Chicken
adapted from Everyday Food, May 2011
1 whole chicken (3 1/2 to 4 pounds)
salt and pepper
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium sweet potatoes
2 medium carrots
24-48 hours prior to roasting the chicken, salt it inside and out (add some pepper, if you wish), then wrap well in plastic wrap. Set in a dish with sides (a pie plate works well) and refrigerate.
Remove chicken from fridge. After allowing chicken to come to room temperature for about 30 minutes, preheat oven to 450*F.
In a small bowl, combine the paprika, ginger, coriander, and cumin.
Unwrap chicken carefully (the plastic will likely be a bit wet inside) and pat dry with paper towels. Season with an additional sprinkling of salt and pepper. Rub with spice mixture, truss chicken and place in a large, lightly oiled Dutch oven (I used a 7 1/4 qt vessel).
Wash and peel sweet potatoes. Cut in half, then into 1/2 inch wedges. Place around chicken. Peel and cut carrots in thirds, add to Dutch oven around the chicken. Wash and cut orange into 8 wedges, place around chicken. Add 1/2 cup water around the chicken.
Cover Dutch oven tightly and place in oven (middle rack) for 30 minutes. Uncover and roast an additional 30 minutes.
Remove from oven and let chicken sit for 10-15 minutes, to allow juices to redistribute. Carve, and serve with sweet potatoes, carrots, and orange slices.