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Roast Spiced Chicken

Total Time

Prep: 20 min. Bake: 1-1/2 hours + standing

Makes

12 servings

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH
Roast Spiced Chicken Recipe photo by Taste of Home

Ingredients

  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 2/3 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1 roasting chicken (6 to 7 pounds)
  • 1 lemon, quartered, optional

Directions

  1. Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
  2. Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
  3. Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
  4. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts

1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

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