Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro Recipe
by Cookin Canuck

A foolproof roast chicken recipe, using southwestern flavors, such as cumin, chili powder and cilantro.

I used to be terrified of roast chicken. Not of eating it, but of cooking it. Everyone told me to take care not to overcook it or else the breast meat would be dry. On the other hand, a fear of poisoning my friends and family if I undercooked it sat deep in my gut.

The very first time I roasted a chicken, I ended up with a semi-raw piece of poultry. Apparently my fears of making my husband (then boyfriend) sick overrode the threat of dry breast meat. Sorry about that, honey. Being a rather unseasoned cook, I pitched my equally unseasoned chicken straight into the garbage rather than simply roasting it for a few more minutes.

Many years later, I am happy to report that I finally got the better of roast chickens. In fact, I now claim this as an easy meal, one that will give us leftovers for another meal if I roast two small chickens at once. (Note: If you choose to do this, be sure to add some cooking time.) Often a simple rub with olive oil and a quick seasoning with salt and pepper with do the trick. However, sometimes I branch out and make an easy spice rub to smear over and under the skin. It’s one of the easiest ways to add flavor without adding a ladle full of fat.

This southwestern rub is a mix of cumin, chili powder, cilantro, salt, pepper and olive oil. That’s equals about one minute of work for a whole lot of flavor.

The recipe:

Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.

Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.

Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.

In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.

Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.

Roast the chicken for 30 minutes. Add chicken broth to the pan.

Roast the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.

Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).

Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.

Remove the onions and cilantro from the cavity. Carve and serve.

Side dishes to serve with the roast chicken:
Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
Cookin’ Canuck’s Strawberry & Goat Cheese Green Salad with Basil Vinaigrette
Kalyn’s Kitchen’s Savory Roasted White Sweet Potatoes with Red Onion, Rosemary & Parmesan
Angie’s Recipes’ Brown Rice Pilaf with Dried Figs & Pomegranate
Home Cooking Adventure’s Roasted Brussels Sprouts with Cranberries & Pine Nuts
Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 (3 1/2 to 4 lb.) whole roasting chicken, giblets removed
Salt and pepper
1/2 small onion, cut into quarters
5 springs cilantro
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper
3 tbsp olive oil
3 tbsp minced fresh cilantro
1 cup low-sodium chicken broth

Instructions