START TO FINISH: 50 minutes
SERVINGS: 4
A whole chicken can take quite some time to roast, which can be a challenge on weeknights. But chicken parts cook quickly and taste equally good. If you use a combination of breasts and legs or thighs, begin checking the breast for doneness after about 30 minutes of roasting, as white meat is done at 160°F while dark meat needs to reach 175°F. We came up with three variations on this supper, using coriander, spicy Scotch bonnet and tangy za’atar to add flavor and depth. In this take, the citrusy, floral notes of the coriander in the spice rub pair well with the lemon zest and juice in the accompanying sauce. These flavorful chicken dishes are a great match for the earthy sweetness of root vegetables such as roasted or mashed sweet potatoes or winter squash drizzled with tangy yogurt. They’re also excellent with our herbed bulgur pilaf with fried chickpeas (here).
Don’t use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.
3 tablespoons ground coriander
2 teaspoons ground ginger
1¼ teaspoons white sugar
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken parts, trimmed and patted dry
10 medium garlic cloves, peeled
1 tablespoon finely grated lemon zest, plus ¼ cup lemon juice
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh cilantro
Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the coriander, ginger, sugar, 1 tablespoon salt and 2 teaspoons pepper.
Place the chicken parts on a rimmed baking sheet and evenly season both sides with the spice mixture. Place the garlic cloves in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. A skewer inserted into the thickest part of the chicken should meet no resistance. Transfer to a platter; leave the garlic on the baking sheet.
Using a fork, mash the garlic to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lemon zest and juice, oil and cilantro. Taste and season with salt and pepper. Serve the sauce with the chicken.