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Thursday, November 18, 2010

Spiced Roast Chicken

A friend served this up at a luncheon I went to at her house. It was so delicious I asked her for the recipe to test it out on David. He loved it as much as I had and so I now want to share it with you. This is one of the best recipes I have made and know that you will love it once you have made it for yourself. It is one of those recipes that you will make again and again.
It calls for fresh herbs but when I made it, I didn't have them so just used dried instead. It was still delicious so you could use either and still love it.

12 chicken portions with skin on (drumsticks and thighs are best)
1 tablespoon cumin seeds - roughly ground (or dried)
1/2 bunch fresh thyme - chopped (or 1 large teaspoon dried thyme)
4 cloves fresh garlic - finely chopped (can use bottled)
2 teaspoons Dijon mustard
zest and juice of 1 lemon
60ml good olive oil
1 teaspoon freshly ground black pepper

Preheat oven to 200C.
Score the skins of chicken and place in a large baking dish.
Mix all ingredients together in a small bowl and pour over chicken pieces, making sure that you rub it into the skin really well.
Roast in oven for approx 1 hour or until the chicken is lovely and golden and the skin crisp.
Serve with homemade potato salad and some crusty bread.