Spice Roasted Chicken with Chili & Oregano
This well-seasoned and savory roast chicken will be the star of your holiday season feast. The chicken is dry-brined overnight to ensure a succulent and juicy f
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarycollective.com.
Cooking tools:
- Kitchen scale
- Roasting pan
- Roasting rack
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Paper towel
- Refrigerator
Ingredients
- 5 to 6 pounds (2.5 to 3kg) whole chicken
- Dry Brine Spice Blend:
- 2 tablespoons (38g) salt
- 1 tablespoon (15g) brown sugar
- 1 teaspoon (1g) dried oregano
- ½ teaspoon (1g) chili powder
- ½ teaspoon (1g) ground cumin
- ½ teaspoon (1g) sweet paprika
- ½ teaspoon (1g) ground coriander
- ¼ teaspoon (.5g) cayenne pepper
- 2 stalks (120g) celery
- 2 to 4 (130g) carrots
- 2 cups (474ml) chicken broth
- 1 bulb (60g) garlic, top removed
- 4 each (170g) shallots, peeled
- ⅓ cup (80ml) Castillo de Canena Family Reserve Picual
- 2 tablespoons (10g) all-purpose flour
- Fresh herbs, for garnish
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