Without a doubt my mom’s love for cooking and entertaining is what made me enjoy cooking the way that I do. Roast chicken was her jam! She made the best roast chicken and my family would all crowd around the cutting board, quickly grabbing our favorite pieces before it ever made it to the plate.
I’ve since made my mom’s roast chicken, and while her recipe never fails, it’s a bit more labor intensive than my calendar usually permits. So I confess, I decided to cut some corners.
Instead of doing a whole roast chicken, I did individual breasts with skin on. Personally I only like the white meat anyway but if you’re a dark meat kinda guy you can easily switch it up. I also did a very flavorful spice rub so you don’t have to worry about basting or butter, making it not only faster, but also healthier.
Spice-Rubbed Roast Chicken
4 organic chicken breasts with skin on
1 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1 tsp ground ginger
½ tsp salt
¼ tsp pepper
- Preheat the oven to 400 degrees
- Combine all the spices in a small bowl and mix evenly together.
- Rub the olive oil evenly on the chicken and coat with the spice mix
- Heat a large cast iron skillet or grill pan over medium high heat. Splash a drop of water on. If it sizzles, the pan is hot enough.
- Place the chicken on the pan skin side up. Cook for 5 minutes without moving
- Flip the chicken over to be skin side down and cook another 5 minutes. You should see a nice char
- Turn the pieces back over (skin side up) and then place in the oven on a high rack to finish raosting.
- Cook in the oven for 15 minutes
- Remove from the oven and serve with the pan sauce on to