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Spice Roasted Chicken with Chili & Oregano

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 final product. The dry brine is a hearty spice combination of salt, brown sugar, chili powder, cumin, paprika, and oregano. This well-balanced blend of seasonings infuses every bite with sensational flavor. Instead of using butter to achieve that crispy chicken skin finish, we use our Castillo de Canena Family Reserve Picual. This vibrant and verdant EVOO achieves that crispness, while also helping to infuse the pan-drippings for a silky and savory gravy later in the cooking process. The roasted shallots and garlic we include in this recipe also infuse those pan-dripping and make for a tasty inclusion for side dish pairings. As for recommended side dishes, sauteed seasonal greens, asparagus, or green beans are all delicious accompaniments. We also recommend creamy mashed potatoes, the classic pairing for roast chicken and gravy.

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

Instructions:

1. Remove the neck and innards from the chicken and discard. Rinse the chicken with cold water, pat dry with paper towels, and set aside.
2. Place salt, brown sugar, oregano, chili powder, cumin, paprika, coriander, and cayenne pepper in a medium bowl, stir to combine the spice blend.
3. Place the chicken on a rack-lined roasting pan (make sure that the roasting pan used will fit in your refrigerator) and coat completely with the spice blend, using your hands to thoroughly coat and season.
4. Place the seasoned chicken in the refrigerator, uncovered, for 24 hours to brine.
5. Once brined, remove the pan from the refrigerator, and let the chicken rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 450°F or 230°C.
6. Remove the rack and chicken from your roasting pan, set aside. Place the celery stalks, carrots, and chicken broth in the bottom of the pan.
7. Return the rack and chicken to the pan and place the shallots and garlic bulb on the rack with the chicken.
8. Drizzle the chicken, shallots, and garlic bulb with half of the olive oill (we will use the remaining olive oil to baste later).
9. Place the pan, uncovered, in the oven, and roast for 10 minutes.
10. Reduce the oven’s temperature to 350°F or 176°C and continue to roast for 1 hour or until the internal temperature of the chicken reaches 160°F or 71°C. At around the 30 minute mark, drizzle the remaining olive oil over the chicken to baste.
11. Once cooked, remove the pan from the oven, carefully remove the rack (and chicken) from the pan, and set aside to rest (placing the rack on a large baking sheet to catch any drips). Remove the carrots and celery from the bottom of the roasting pan and discard.
12. Using a spoon, skim any olive oil that has accumulated on the surface of the broth, and place in a small bowl. Add the flour to the bowl and whisk to combine the slurry.
13. Pour the broth from the roasting pan into a medium skillet or saucepan. Bring the broth to a low simmer over medium heat.
14. Once simmering, add the slurry, and whisk to combine. Continue to simmer, whisking frequently, until the gravy thickens, about 5 minutes. Season to taste with salt and pepper. Transfer the gravy to a bowl or serving dish.
15. Once rested, transfer the chicken to a large serving platter, and place the roasted shallots and garlic bulb, decoratively, around the chicken. Garnish the platter with fresh herbs (we liked using fresh sage, thyme, rosemary, and oregano) and serve with the gravy on the side.