Directions: |
Directions:Use a large cylindrical container to measure the appropriate level of each spice, and then pour into a bowl and mix thoroughly. After mixing, return to container and save until you are in the mood for spicy chicken, spicy roast beef or spicy potatoes.
For the chicken: Rinse a whole 5-6 pound chicken and liberally sprinkle spice mix all over the outside, even under the wings. Do this in the roaster pan you are planning to use, as any of the spice mix that doesn't land on the chicken will then end up flavoring the juices that form in the bottom of the pan. Place chicken on a chicken roaster -you can use a beer can roaster (without the beer can) if you don't have a ceramic chicken roaster. Place chicken in a roaster pan, looking like it is squatting, and pour a few cups of water on the bottom of the pan. (Be careful not to rinse any spice mix off of the chicken when you do this!) Place uncovered roaster in a 350º oven and bake 2 to 2½ hours until chicken is completely cooked. (Use a meat thermometer to test for doneness.) Skin will be brown and deliciously crusty, and the meat will be incredibly tender, having been basted the entire time by the fat under the skin. Check roaster periodically to make sure that the water hasn't completely evaporated, adding more if necessary. Pour some of the juice from the bottom of the pan on the meat when serving.
For the roast: I use either an eye of round roast, or a bottom round roast. Rinse the roast and then coat all sides liberally with the spice mix. Do this in the roaster pan you are planning to use, as any of the spice mix that doesn't land on the roast will then end up flavoring the juices that form in the bottom of the pan. Place roast on a rack, and place rack in a roaster. Pour water in the bottom of the pan, making sure you don't rinse any of the spice mix off of the meat. Bake 2-3 hours until a meat thermometer reads 160º. Check roaster periodically to make sure that the water hasn't completely evaporated, adding more if necessary. Take roast out and let rest 5 minutes before slicing. Drizzle each serving with juice from the bottom of the pan.
For the potatoes: Scour potatoes, and cut into fourths (or eighths if the potatoes are very large). Pour about ¼ cup of olive or grapeseed oil over the potatoes, turning with your hands to make sure they are well-coated. Then pour a liberal amount of the spice mix on the potatoes, again turning to make sure they are well-coated. Place in single layer on a parchment-lined cookie sheet and bake in preheated 400º oven until potatoes are soft on the inside, but crusty on the outside - about 30 minutes. |
This recipe for Lisa's Spice Mix (For Spicy Roasted Chicken, Beef or Potatoes) is from