Go Back
Three spiced roast chicken thighs, with warm spice, cajun, and spiced curry coatings.
Print Recipe
5 / 2 votes

Spiced Roast Chicken

This spiced roast chicken is like a choose-your-own-adventure in weeknight cooking. Choose your favorite rub—spiced curry, Cajun, or warm spice–slather it on chicken pieces (breasts, thighs, drumsticks, they all work well!), and roast until tender.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 420

Ingredients

For the Cajun rub

  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano , (optional)
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher or coarse salt
  • 1/4 teaspoon freshly ground black pepper

For the warm spice rub

  • 2 tablespoons sweet paprika
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher or coarse salt
  • 1/4 teaspoon cayenne pepper

For the spiced curry rub

  • 4 teaspoons curry powder
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher or coarse salt

For the chicken

  • One (4-pound) whole chicken, cut into 8 pieces, or about 4 pounds skin-on, bone-in chicken parts
  • 2 tablespoons olive oil, plus more for the baking sheet (optional)
  • Coarse salt and freshly ground black pepper, (optional)
US - Metric

Instructions

Make a rub

  • Combine all the ingredients for the rub(s) of your choice in a small bowl.

Make the chicken

  • Preheat the oven to 425°F (218°C) and adjust the oven rack to the lower third of the oven. Lightly coat a large rimmed baking sheet with olive oil.

    ☞ TESTER TIP: This recipe calls for a higher heat than you may usually use, but that’s how to get that ridiculously superlative crisped skin (which you can pull off, if you wish, you model of self-restraint you, but if you insist on this sacrilege, do it after the chicken is cooked to keep the meat juicy).

  • Place the chicken in a large bowl, drizzle with the olive oil, and rub each piece, using your hands to ensure each piece is coated evenly. Sprinkle the chicken with the salt and pepper, if desired, and a rub and again rub with your hands to coat each piece evenly. (You can cover and refrigerate the chicken pieces for up to 24 hours.) Arrange the chicken pieces on the baking sheet, skin side up, spacing them an inch or so apart.
  • Roast the chicken until cooked through and the juices run clear when you cut into a piece with the tip of a sharp knife, 35 to 50 minutes, depending on the thickness of the pieces. Dark meat will take longer to cook than white meat. If you want to test the chicken for doneness using an instant-read thermometer, an internal temperature of 165°F (74°C) for both chicken breasts and dark meat is recommended. Remember, though, that the chicken will continue to cook slightly more after it is removed from the oven, particularly if it sits on the baking sheet. If the skin needs more crisping to be to your liking, simply run the chicken under the broiler for a few minutes.
  • Let the chicken rest for at least 5 minutes before serving. The chicken is quite nice whether served hot, warm, or cold.

Nutrition

Serving: 1portion | Calories: 420kcal | Carbohydrates: 2g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 126mg | Fiber: 0.4g | Sugar: 0.1g