The choice of sauces to serve alongside includes smoky piri piri and Dominican wasakaka, made with onion, chiles, and herbs.
Ingredients
Spice-Rubbed Roast Chicken
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2 tablespoons extra-virgin olive oil
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1 garlic clove, minced
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1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice
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1 tablespoon minced rosemary
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1 tablespoon ground fennel seeds
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1 tablespoon freshly ground pepper
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One 3 1/2-pound chicken, chilled
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Kosher salt
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Piri Piri Sauce, for serving
Wasakaka Sauce
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1/3 cup fresh lime juice
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1/4 cup water
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1/2 cup extra-virgin olive oil
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1/4 cup minced garlic
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1/4 cup minced red onion
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3 fresh red chiles, such as cayenne, stemmed, seeded, and thinly sliced crosswise
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2 tablespoons finely chopped parsley
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2 tablespoons finely chopped oregano
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Kosher salt
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Freshly ground black pepper
Directions
Make the chicken
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In a bowl, whisk the oil, garlic, lemon zest and juice, rosemary, fennel seeds, and pepper. Rub the mixture all over the chicken, inside and out. Let come to room temperature.
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Preheat the oven to 400°F. Twist the wings of the chicken behind the back and tie the legs together; set breast side up in a roasting pan. Season all over with salt. Roast for about 55 minutes, until the juices run clear when an inner thigh is pierced. Transfer to a carving board and let rest for 10 minutes.
Meanwhile, make the Wasakaka Sauce
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In a small saucepan, combine the lime juice with the water and bring to a boil. Remove from the heat and stir in the remaining ingredients. Let the sauce cool.
To serve
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Cut the chicken into 8 pieces and serve with the Wasakaka and Piri Piri Sauces.
Make ahead
The Wasakaka Sauce can be refrigerated overnight; serve at room temperature.
Suggested Pairing
Rich, savory roast chicken pairs well with full-bodied Chardonnay; this lemony dish is nice with a bright white Burgundy.