Weekend Recipe: Spice-Rubbed Roast Chicken Parts | KCET
Weekend Recipe: Spice-Rubbed Roast Chicken Parts
Here's one way to kick off your Paleo diet this year courtesy of America's Test Kitchen. If you're like the rest of us just looking for a super flavorful chicken recipe, well here you go!
Spice-Rubbed Roast Chicken Parts
1/2 cup fresh mint leaves
1/3 cup olive oil
6 garlic cloves, peeled
Salt and pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
1 teaspoon minced habanero chile
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Process mint, oil, garlic, 1 tablespoon salt, 1 tablespoon pepper, cumin, paprika, oregano, lime zest and juice, and habanero in blender to smooth paste, about 30 seconds. Transfer spice paste to 1-gallon zipper-lock bag. Add chicken to bag, seal, and gently toss to coat chicken evenly with paste.
Arrange chicken skin side up on prepared sheet. Roast until well browned and breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 25 minutes. Transfer to platter and let rest for 5 minutes. Serve.
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