Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

SPICY ROAST CHICKEN

List of Ingredients




3 tablespoons fresh cilantro
2 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon hot red pepper flakes
1 (5- to 6-pound) roasting chicken, neck and giblets removed, rinsed and patted dry
1 cup coarsely chopped onion
1 cup coarsely chopped carrots
1 tablespoon oil
12 medium carrots, peeled
6 medium baking potatoes, peeled and halved crosswise
Salt and freshly ground black pepper



Recipe



1) Preheat the oven to 375 degrees F. In a small bowl, combine the 3 tablespoons fresh cilantro, 2 chopped garlic cloves, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon salt, and 1/2 teaspoon hot red pepper flakes. In a medium bowl, set aside 1 tablespoon of the mixture.

2) Place the chicken on a rack in a shallow roasting pan. Gently lift the breast skin of the chicken and spread the large portion of cilantro mixture under the skin. Toss the 1 cup chopped onion and 1 cup chopped carrot with the reserved 1 tablespoon cilantro mixture. Spoon onion mixture into the cavity of the chicken, tie the legs together, and rub the 1 tablespoon oil over the chicken. Pour 2 cups water into the roasting pan.

3) Roast the chicken 1 3/4 hours, adding water occasionally to keep the pan from burning. Add the potatoes and carrots to the roasting pan. Roast about 30 minutes longer or until the vegetables are tender and a meat thermometer registers 190 degrees F. when inserted into the inner thigh.

4) When the chicken is done, untie the chicken legs spoon the onion mixture from the cavity of the chicken into the roasting pan. Remove the chicken and vegetables to a serving platter and tent lightly with foil to keep warm.

5) Skim off and discard the fat from the drippings. Stir the drippings to loosen the browned bits on the bottom of the roasting pan. Transfer the drippings and onion mixture from the pan to a 1-quart measuring cup. If necessary, add water to make 3 cups. In a blender or food processor, blend the drippings mixture until vegetables are pureed. Season with salt and pepper, if necessary, and transfer to a small saucepan. Bring to a boil and serve with the chicken and vegetables.