Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents.

Coat chicken with spice rub

Let roasted chicken rest for 10 minutes

While chicken rests, make chimichurri

Spiced roast chicken with orange-cilantro chimichurri

Ingredients:

Spiced Roast Chicken

1 whole chicken (about 1.5 kg)

2 tsp (10 ml) vegetable oil

½ tsp (2 ml) kosher salt

½ tsp (2 ml) each pepper and tumeric

¼ tsp (1 ml) each ground allspice and ground cloves

Quartered orange

Quartered lemon

Orange-Cilantro Chimichurri

½ cup (125 ml) extra-virgin olive oil

1 clove garlic, minced

½ cup (125 ml) chopped fresh cilantro

1/3 cup (75 ml) each chopped fresh oregano and fresh parsley

½ tsp (2 ml) grated orange zest

3 tbsp (45 ml) orange juice

2 tbsp (30 ml) lime juice

¼ tsp (1 ml) kosher salt

¼ tsp (1 ml) pepper

Preparation:

Spiced Roast Chicken: Pat chicken dry with paper towel. Brush all over with oil; sprinkle with salt.

Stir together pepper, turmeric, allspice and cloves; rub all over chicken. Place orange and lemon quarters in cavity. Place chicken, breast side up, on greased rack in roasting pan.

Roast in 400°F (200°C) oven, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1 hour. Let rest for 10 minutes; discard orange and lemon. Carve chicken into portions.

Orange-Cilantro Chimichurri: While chicken is resting, in bowl, stir oil with garlic. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with chicken. Serves 4-6.

From Canadian Living

Avoiding Additives and Preservatives

Check the spices for colour and anti-caking agents. Olives may contain preservatives; I use Pilaros brand from Costco.

Toss the chicken, potatoes and olives with the spice mixture and arrange on pan

Cook until the chicken is done, 35-45 minutes

Roast chicken with potatoes and olives

Ingredients:

1 bay leaf, crushed

1 teaspoon fennel seeds

½ teaspoon crushed red pepper flakes; plus more for serving (optional)

1½ pound fingerling potatoes, halved

½ cup pitted Kalamata olives

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

4 chicken legs (thigh and drumstick; about 3 lb.)

½ cup fresh flat-leaf parsley leaves with tender stems

1 teaspoon finely grated lemon zest

Preparation:

Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.

Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around. Serves 4.

From the October 2014 issue of Bon Appetit