Roast Chicken with Spiced Chicken Rub

Ingredients:

• 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg) or 4 x chicken thighs with skin-on

• 2 tbsp olive oil (or melted butter)

• 1 Tablespoon of Baity Levantine Chicken Rub

• 1 lemon (cut in half)

• 4 garlic cloves (smash them with the skin on)

• A few sprigs of fresh thyme (optional)

• Salt

For Roasting:

• 1 large onion (quartered, for roasting underneath the chicken)

• 2-3 large carrots (cut into large chunks)

• 2 tbsp olive oil (for roasting veggies)

Instructions:

1. Prepare the Chicken:

• Pat the chicken dry with paper towels. The drier the skin, the crispier it will get while roasting.

• Season the inside of the chicken cavity with a pinch of salt.

• If using a whole chicken, stuff the cavity with the halved lemon, smashed garlic cloves, and fresh rosemary (or thyme) sprigs.

3. Apply the Spice Rub:

• Rub the olive oil (or melted butter) all over the chicken, ensuring that the skin is evenly coated. This will help the spices stick and create a crispy crust.

• Generously rub the spice mix all over the chicken, including the underside and inside the cavity if using a whole chicken. Make sure the chicken is well-coated with the spiced rub.

• If you have time, let the chicken sit for 30 minutes to 1 hour at room temperature, allowing the rub to permeate the meat and the flavours to develop. You can also refrigerate it uncovered for a few hours or overnight for even better flavour.

4. Prepare the Roasting Pan:

• Preheat your oven to 425°F (220°C).

• Place the quartered onion and carrot chunks in the bottom of a roasting pan. Drizzle them with 2 tbsp of olive oil, and toss to coat. These vegetables will help flavour the chicken as it roasts and can be served alongside it.

• Place the prepared chicken on top of the vegetables in the roasting pan, breast side up. Tuck the wings underneath the chicken so they don’t burn during roasting if using a whole chicken.

5. Roast the Chicken:

• Roast the chicken in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh, and the skin is golden and crispy. Adjust the cooking time if you are cooking chicken thighs only.

• Halfway through roasting, you can baste the chicken with the juices from the bottom of the pan for extra flavour and moisture, though this step is optional.

6. Rest the Chicken:

• Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat tender and juicy.

7. Serve:

• Serve the roast chicken with the roasted veggies from the pan. You can also add a fresh green salad or some spiced couscous, rice of bulgur on the side for a complete meal.

• Optionally, drizzle the chicken with a little extra olive oil or a squeeze of fresh lemon juice for added brightness.

Tips:

• Crispy Skin: For extra crispy skin, try roasting the chicken uncovered. If the skin starts to get too dark, you can loosely tent it with foil and continue roasting until fully cooked.

• Flavor Variations: You can include some extra chili flakes for added heat.

• Use the Drippings: The drippings in the pan are packed with flavour! After roasting, you can make a simple gravy by deglazing the pan with a little chicken stock and scraping up the caramelized bits.

This Levantine Roast Chicken has a beautiful balance of earthy, smoky, and slightly sweet flavours that permeate the meat, giving you a crispy, golden skin with every bite. Enjoy!

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