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.
Spice Roasted Chicken with Chili & Oregano
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