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Spice-rubbed roast chicken
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Try Curtis Stone's flavorful spice-rubbed roast chicken for a delicious family meal.
Ingredients:
  • 1.8-2kg Whole Chicken
  • 4 medium red washed potatoes, each cut into 8 wedges
  • 2 medium carrots, peeled, cut in half crossways, then in half lengthways
  • 200g brussel sprouts, cut in half
  • 18.20 gm olive oil
  • 1 large shallot, sliced
  • 20.00 ml fresh thyme leaves
  • 2 tsp plain flour
  • 1/4 tsp Brand Ground Chilli
  • 1.25 gm Brand Ground Paprika
  • 1 tsp Brand Garlic Powder
  • 1 tsp onion powder
  • 1.20 gm salt, plus more to season
  • 1/2 tsp freshly ground black pepper, plus more to season
Instructions:
  • Place the oven rack in the lower third of the oven to accommodate the standing chicken in the roaster, and preheat the oven to 210°C or 190°C fan.
  • Combine chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Pat the chicken dry, then season all over with the spice mixture. Stand the chicken upright with the body cavity opening at the bottom, placing it on the center cone of the roaster.
  • Roast the chicken until golden brown and crispy, typically around 1 hour, or until a thermometer reads 75°C when inserted into the thickest part of the thigh and breast. Halfway through, baste the chicken with the pan drippings for extra flavor.
  • Place the chicken on a carving board. Raise the oven temperature to 260°C or 240°C for fan-assisted ovens. Pour the pan drippings into a measuring cup.
  • Place the potatoes in a large saucepan, cover with lightly salted water, and bring to a boil. Boil for 6 minutes until beginning to soften. Drain and let cool. Toss potatoes, carrots, and Brussels sprouts with oil, salt, and pepper. Roast for 10 minutes, then add shallot and thyme, and roast for another 5-10 minutes until golden and cooked through.
  • As the veggies roast, skim off extra fat from the pan juices, save 1 tablespoon. In a saucepan over medium heat, sprinkle flour and whisk in reserved fat. Slowly whisk in pan juices and water. Incorporate chicken juices from the carving board. Simmer and whisk for 2 mins until gravy slightly thickens. Season with salt and pepper. Cover off heat until serving.
  • Carve the chicken and arrange it on a platter. Serve with roasted vegetables and gravy.

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