Inspired by the delicious main course at Chicken Hut in Chicago, I went on a quest to make my own flavorful and juicy chicken. Since I don’t have the proper grill that produces great char-broiled chicken like the hut does, I settle with oven roasting.
On this quest, I am also learning, from this one easy recipe, that a good dry-rub made of spices and herb make a big difference in the flavor of roasted chicken. Generosity in seasoning matters too.
So here’s one result from the quest. This time, I went with herb-based dry rub for the chicken and a parsley salsa for dipping. The chicken came out of the oven with this beautiful golden color, crispy exterior, tender and juicy meat, and a wonderful fragrant.
For the roasted chicken, we will need:
- A whole cut up chicken (that I cut up more into a total of 12 smaller pieces).
- 2 teaspoon of chili pepper powder
- 2 teaspoon of ginger powder
- 2 teaspoon of coriander powder
- Lemon zest from 1 lemon
- Olive oil
- A pinch of dried rosemary (optional)
- 1 thyme sprigs
For the salsa (dipping sauce):
- 2 medium tomatoes (diced)
- 2 Thai or cayenne peppers (chopped)
- A handful of chopped parsley
- Lemon juice from 1 lemon
- ½ chopped sweet onion
- Preheat the oven to 400 degrees F.
- Place the 12 pieces of chicken on a large oven tray.
- Drizzle olive oil (lightly) on the chicken and then coat them evenly.
- Season generously with salt, pepper, chili pepper powder, ginger, coriander, and lemon zest.
- Sprinkle a pinch of dried rosemary and place the thyme sprigs on the chicken.
- Make sure that both sides of the chicken are well coated with the seasonings.
- Arrange so that the skin side faces up.
- Roast for 40-45 minutes (until the chicken temperature reaches 162 degrees F).
- Dump the juice, remove the sprigs, and let the chicken cool down for 5 minutes before serving.
Note: Next time I’ll try seasoning the chicken a day before I cook them (and leave them wrapped in the fridge).
For the salsa:
- While the chicken is roasting, heat up a small pot over medium heat.
- Place the tomatoes and let them cook for a few minutes until they become soft and juicy.
- Add the lemon juice.
- Mix the onions, peppers, and parsley.
- Turn off the heat and serve on a bowl.
Serve with these red potatoes and baguettes:
(Click on the image for recipe)