Yes, it would seem that I was spoiling my house-sitter. It was my last evening before my Florida trip and the evening my house-sitter was arriving. Our house sitter is a good friend of our. We have known him for about 12 years (one year less than I have known my husband). I enjoy it, when he comes for dinner. What is not to enjoy…he loves to eat (especially home cooked meals), enjoys wine and appreciates cooking done. It’s very easy to want to spoil someone like that 🙂 I decided to do a roast chicken. Roasting chicken basically takes care of itself! So while I am busy cleaning and packing, dinner was cooking (and filling the house with a wonderful smell). I wanted a milder tasting chicken that had just enough warmth (cumin) to make it taste good but mild enough to make some nice sandwiches during the week, for my house-sitter. I accompanied this roast with homemade gravy, some of the Italian Bread, Five Bean Salad and some spiced mashed sweet potatoes (recipe tomorrow).
Overall, a very satisfying meal. We thoroughly enjoyed it! I definitely want to do this again!
Ingredients For Chicken:
1 roasting chicken
( you can use legs, thighs, wings etc as well)
1 teaspoon of paprika
1 teaspoon of cayenne powder
1 tablespoon of parsley flakes
2 teaspoons of garlic powder
1 1/2 tablespoons of corriander powder
1 1/2 tablespoons of cumin powder
1/2 teaspoon of ground ginger
1/2 teaspoon of turmeric
1 teaspoon of salt (I tend to always go light on salt)
Ingredients for Gravy:
1 tablespoon of butter
2-3 tablespoons of flour
*Gluten Free Sensitivity-Use 1-2 tablespoons of cornstarch)
Drippings from Roasted Chicken
salt and pepper to taste
Additional Chicken Broth, if needed
- Combine all spices
- Clean and pat dry, your chicken. Make sure you remove the giblets from the inside of the chicken (it should be in a packet) (Discard or include in marinade)
- Liberally spread spice mixture all over chicken. Try to place some spice under the skin and inside the cavity of the chicken.
- Marinade for at least 4 hours or overnight (I marinated this overnight)
- Bring chicken to room temperature and place in a roasting pan with a lid.
- Make at 350 F for 1 hour covered.
- Remove cover and bake for an additional half hour (depending on the size of the chicken) until chicken’s internal temperature is 160-170 F
- Remove chicken from oven and remove from pan.
- Cover chicken and let it rest for at least 15 minutes (The internal temperature will continue to increase to 170-180 F when chicken will be done)
- Meanwhile, strain the drippings leftover in the pan and remove as much oil as possible.
- In a medium sauce pot, melt butter with flour, whisking constantly.
- Let flour cook for about 5 minutes (skip cooking if using cornstarch) and then slowly add, whisking constantly, the drippings from the roasted chicken.
- Keeping whisking until all drippings have been added. If gravy thickens and you do not have drippings left, use chicken broth until gravy stays at a pourable consistency.
- Taste and season with salt and pepper, as necessary.