SERVES 6
When I worked on the northern coast of France, my Sundays were spent walking through the local outdoor market. For dinner, I would always leave with a perfectly roasted rotisserie chicken. I admit that I had a “little crush” on the Moroccan man making those delicious chickens (was I infatuated with him or the chicken …). The chicken was ever so slightly kissed with North African spices and I was hooked.
This recipe is my memory’s account of that blend of spices. It must be pretty good, as we certainly go through quite a bit of this spice mix on our pan-roasted chicken at CRU every summer.
INGREDIENTS
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
2 tablespoons olive oil
4 sprigs fresh thyme, picked
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅛ teaspoon smoked paprika
1 (5-pound) roasting chicken, rinsed and patted dry
1 head garlic
2 cups chicken stock
3 tablespoons fresh lemon juice
With a mortar and pestle, lightly crush the coriander and fennel seeds. Transfer to a bowl and add the oil, thyme, salt, pepper, cinnamon, cumin, and paprika.
Rub the spice mixture over the chicken. Place the chicken in a roasting pan or large cast-iron skillet, tucking the wing tips under the body of the chicken. Cut the top ½ inch off the head of garlic and place in the pan with the chicken; let sit at room temperature for an hour. Preheat the oven to 375°F.
Roast the chicken for 1 hour and 30 minutes. The skin will slightly puff and become crispy and the legs will be easily moved. Transfer the chicken to a cutting board to rest for at least 10 minutes.
Skim off some of the fat from the pan. Squeeze the roasted garlic into the pan juices and add the chicken stock. Cook over medium-high heat to reduce the sauce to almost 1 cup. Add the lemon juice, taste, and season with salt as needed. Carve the chicken and serve with the garlicky pan sauce.