Garam Masala Roasted Chicken

For dinner tonight I am making Garam Masala Roasted Chicken, which is my variation on a Food and Wine recipe. First, I don't mess with making their fig jus. I'm sure its delicious and all, but for someone who usually eats this chicken right after carving it and still standing over the pan, I can't even make it that far in the recipe. Second, if you stop with the amount of seasoning they recommend, its turns out pretty bland.



My spin on the recipe:

2-3 lb. whole chicken
1 cup garam masala
1/2 cup jerk chicken seasoning
1/4 cup cumin
2-3 tablespoons of olive oil
1 tablespoon each of salt and pepper

Preheat oven to 425 degrees.

I didn't take pictures of the prep for this one, cause well, there isn't really anything interesting to show. Rinse off the chicken and remove anything inside the cavity. Place in a roasting pan.

Mix the seasonings together in a small bowl with the olive oil until it becomes a spreadable paste. I know it's probably some culinary crime to combine garam masala and jerk seasoning, but whatever... it tastes awesome.

Today, I did not have enough garam masala left to complete the recipe so I improvised by including some of its components that I had on hand into the mix. I added some ground coriander, cardamom, cinnamon, allspice (I know, a loose fit), and then some chili powder, garlic powder, and black pepper (which aren't close at all, but they fit the flavor profile close enough that my roommates wouldn't know the difference). I also upped the cumin because I love it, but I understand there is already alot in the recipe :)

I digress. After you make a paste, rub it all over the chicken, including in the cavity, giving it a nice liberal coating. I like to give it another sprinkle of salt and pepper here too.

Cook the roast at 425 degrees for 15 minutes. Then turn the temperature down to 350 and cook for an hour, basting as needed. Raise the temp back to 425 for another 10 minutes. Use a meat thermometer to check the internal temp (about 165), then take the chicken out and let it rest.

Mmmm... this chicken makes your house smell awesome. I am writing this as its roasting because I can't stop thinking about it. At least I am turning that time into something productive.

Done! And ok, I do this every time... I forget that the brown sugar in the jerk spice burns if you turn up the heat again at the end. I need to remember to cut that step... its not necessary to cook the chicken, and the skin gets crisp enough as it is with the regular cooking time.





Don't ask about the biscuits. Seriously... something went horribly wrong. They tasted really funky. I need to stop trying to bake in a kitchen that doesn't have baking powder or cream of tartar... or shortening... or powdered sugar... or vanilla... sigh.



Ugh. They looked like they had so much potential.

Anyways, the best part of this endeavor: this left over chicken makes an awesome sandwich. I can't wait till lunch tomorrow. (Chicken + caramelized onions + bacon + lettuce + ranch + toast = COBLT mmm)