Description
Crispy-skinned chicken with a warm, smoky spice blend. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
- 1 lbs (1-1.4 kg) chicken
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp kosher salt
Instructions
- Preheat the oven to 450°F (232°C).
- To spatchcock the chicken, cut along both sides of the backbone with kitchen shears. Lay the chicken on a cutting board, breast side up, and press on the breastbone to flatten.
- Mix together chili powder, cumin, and salt, then rub the mixture all over the chicken.
- Place the chicken on a rimmed baking sheet and put it in the oven on a middle rack.
- Roast the chicken until browned and a meat thermometer inserted into the thickest part of the breast registers 155°F to 160°F (68°C to 71°C), about 45 minutes.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes.
- Cut the chicken into pieces and serve hot with the pan juices.
Notes
- For deeper flavor, marinate the chicken in the spice rub for at least 30 minutes before roasting.
- If you don’t have kitchen shears, you can use a sharp knife to spatchcock the chicken, but be cautious.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150