Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

SEVEN-SPICE CHICKEN




Source of Recipe


American Heart Association


List of Ingredients




Serves 4; 1/4 chicken per serving
One 2 1/2- to 3-pound whole chicken

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground turmeric

1/4 teaspoon paprika

1/4 teaspoon ground cinnamon



Recipe



Preheat oven to 375: F.

Rinse chicken and pat dry. Remove giblets and neck and save for other use or discard. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan.

In a small bowl, stir together remaining ingredients. Set aside.

Using your fingers and beginning at the neck of the chicken, gently separate the skin from the body across the breast and down the legs. Do not separate the skin near the tail. Reach under the skin and rub the spice mixture over the flesh of the chicken. If necessary, secure any loose skin to the chicken with toothpicks.

Roast in oven 1 to 1 1/4 hours, or until chicken is tender and no longer pink and drumsticks move easily in their sockets. Before serving, remove skin from chicken, leaving the spice mixture on the meat.