Ingredients
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1 teaspoon kosher salt
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½ teaspoon caraway seeds
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½ teaspoon dried sage
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¼ teaspoon fennel seeds
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¼ teaspoon coriander seeds
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¼ teaspoon dried rosemary
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2 tablespoons paprika
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2 teaspoons garlic powder
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2 teaspoons all-purpose flour
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1 teaspoon onion powder
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5 tablespoons vegetable oil
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1 (4 pound) broiler-fryer chicken, cut in half lengthwise
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
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Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
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Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.
Nutrition Facts (per serving)
| 495 | Calories |
| 35g | Fat |
| 3g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 495 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 8g | 41% |
| Cholesterol 129mg | 43% |
| Sodium 446mg | 19% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 42g | 83% |
| Vitamin C 2mg | 2% |
| Calcium 31mg | 2% |
| Iron 3mg | 16% |
| Potassium 433mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
