Spiced roast chicken

As much as I love cooking and baking there are times I want to be somewhere else besides the kitchen –for those times, the oven is my best friend: with a bit of planning food can be cooked without the need of me being around it, which can be very helpful. Roast chicken is a staple at my house because both the husband and I love it and while it cooks in the oven I can do many other things (or nothing at all). :D

This recipe comes from a cookbook I acquired recently and it’s originally made with quails – the pungent flavor of the spices work beautifully with chicken, too, and the paprika gives the meat a golden, nice color.

Spiced roast chicken
slightly adapted from the delicious Do-Ahead Dinners: How to Feed Friends and Family Without the Frenzy

3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander/cilantro
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
4 garlic cloves, peeled and crushed to a paste
1 tablespoon honey
juice of 1 lemon
salt and freshly ground black pepper
4 chicken pieces

Heat the oil in a small saucepan over medium heat, then add the spices and cook for a minute or so, stirring continuously. Add the garlic and cook for 1 minute, then remove from the heat and add the honey, lemon juice, salt and pepper. Leave until completely cool. Place the chicken pieces in a ziplock bag, add the marinade, close and then massage the bag to make sure all the chicken pieces are covered by the marinade. Cover and chill overnight.
Preheat the oven to 200°C/400°F. Line a 20x30cm roasting pan with a double layer of foil, then brush it lightly with oil. Arrange the chicken pieces on top of the foil with a little space between them. Spoon over any extra marinade left. Bake for about 45 minutes or until cooked to your liking.

Serves 2