Dec 17, 2013by Liz Willner
Prep Time:
10 mins
Cook Time:
1 hours
Cook Time:
10 mins
Total Time:
1 hours
Total Time:
20 mins
Serves:
Serves 4-6
Spice-Rubbed Roast Chicken
Fennel pollen and hot peppers combine in a bold spice rub. This recipe makes enough rub for two chickens, but it is also delicious on pork and lamb.
Ingredients
1 tablespoon Wild Fennel Pollen
2 teaspoons Las Hermanas Pimentón de La Vera DOP
2 teaspoons salt
1 teaspoon finely ground Black Tellicherry Peppercorns
1/2 teaspoon Chili Flakes
one 2- to 3-pound chicken
2-3 tablespoons butter, softened
Instructions
Blend the first five ingredients in a small bowl.
Rub the chicken all over with 2 - 3 tablespoons of softened butter, then sprinkle generously with the spice rub. (You will only need about half the rub for one 3-pound chicken.)
Roast the chicken in a 450°F degree oven for 45 - 55 minutes. Remove from the oven and let it rest for 15 minutes before carving.
Leave a comment