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Quick-Roasting Butterflied Chicken with Warm Spice Rub

Serves: Makes 4 servings

Ingredients:

  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon ground cumin
  • 12 teaspoon ground coriander
  • 12 teaspoon ground ginger
  • 14 teaspoon freshly ground black pepper
  • 14 teaspoon ground allspice
  • 14 teaspoon ground cayenne
  • 14 teaspoon ground cloves
  • 14 teaspoon piment-n dulce
  • 14 teaspoon sugar
  • 1 (312-pound) chicken
  • Lime wedges, for garnish

Procedures:

  1. Preheat the oven to 425°F. In a small bowl, combine the 1 teaspoon salt, the spices, and sugar. Stir to blend.

  2. Remove the giblets from the bird; discard or reserve for another use. Butterfly the chicken by removing the backbone with kitchen shears.

  3. Season both sides of the chicken generously with salt, and rub all of the spice mixture into the skin. Set the bird, skin side up, on a heavy-duty rimmed baking sheet and tuck the wingtips underneath the breast. Push the legs as far away from the breast as they'll go.

  4. Roast the chicken until a meat thermometer inserted into the deepest part of the breast reads 165°F, 30 to 40 minutes (the thigh temperature will be higher; the breast cooks slower on a butterflied bird). If the spices look like they're on the verge of burning during the last 5 minutes, tent the chicken with aluminum foil. Transfer the chicken to a cutting board and let it rest for 10 minutes. Carve and serve with the lime wedges.

by Sur La Table & Andrews McMeel Publishing

 
 
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