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Casbah Roast Chicken

Casbah Roast Chicken


1 6- to 6.5-pound/2.5–3 kg roasting chicken

2 tbsp/30 mL oil

1-1/2 tsp/7.5 mL Watkins Cumin

1 tsp/5 mL Watkins Paprika

1 tsp/5 mL Watkins Garlic Powder

1 tsp/5 mL Watkins Onion Powder

1/2 tsp/2.5 mL freshly-ground Watkins Coarse Sea Salt

1/2 tsp/2.5 mL Watkins Pure Ground Black Pepper

1 tsp/5 mL allspice

1 large lemon, halved


Preheat oven to 375°F/190°C. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken. Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F/80°C, about 1 hour longer. Transfer to platter; let rest 15 minutes.

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