Leila's Commonplace Blog: Spiced Chickens: The Best Recipe

My roast chicken melee last night was a total hassle, but the chicken that was cooked through tasted great. Several people came up to me raving about it and asking for the recipe. It's marinated in a lemon-garlic-spice mixture, then roasted with more of the spice mixture sprinkled on. The combination of cinnamon, cloves, cumin and paprika just drives you crazy with the delicious smell as it's cooking. Here is my adaptation with chicken parts. Originally appeared in Gourmet magazine, May 1995.

2 tablespoons cumin seed
a 3-inch cinnamon stick, broken into pieces
10 whole cloves
1/4 cup paprika
3/4 teaspoon cayenne
9 or 10 pounds of chicken parts (can use legs and thighs, or whole chicken cut up)
3 garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 tablespoons chopped fresh parsley leaves
Garnish: parsley sprigs

With a mortar and pestle or in an electric spice grinder grind cuminseed, cinnamon stick pieces, and cloves and in a small bowl mix with paprika, cayenne, and salt to taste. In a non-aluminum container large enough to hold chickens stir together garlic paste, zest, lemon juice, oil, and 2 tablespoons spice mixture (reserving remainder) to make marinade.

Rinse chicken parts and pat dry with paper towels. Put chicken in container and rub with marinade to coat. Marinate chicken, covered and chilled, at least 2 hours or overnight.

Preheat oven to 450°F.

Put half of chicken in each of 2 large roasting pans. Brush chicken with any marinade left in container and season chickens with salt. Arrange skin sides up. Sprinkle with reserved spice mixture.

Roast chicken in upper and lower thirds of oven 20 minutes. In a small saucepan melt butter. Brush chicken with butter and sprinkle with chopped parsley. Switch pans between upper and lower racks and roast chickens 20 to 30 minutes more, or until a meat thermometer inserted in fleshy part of a thigh register 175°F. and juices run clear when thigh is pierced with a skewer.
Serve chicken warm or at room temperature and garnish with parsley sprigs.

Serves 12 as part of a buffet