Middle Eastern Roast Chicken

🧂 Ingredients

• ½ teaspoon ground sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground turmeric
• 1 (4½-5 lb) organic whole chicken, without giblets

  see recipe notes
• extra virgin olive oil

  for brushing
• 1 batch of Middle Eastern spice blend

  see recipe above
• kosher salt
• freshly ground black pepper
• 3 medium red potatoes

  quartered (roughly 1 lb)
• 4-5 medium carrots

  scrubbed well, sliced lengthwise, and cut into 3-4 inch pieces (roughly ½ lb)
• 2 medium leeks, white and light green parts only

  sliced lengthwise in half
• ¾ cup (180 mL) low-sodium chicken broth

  plus more if needed

Instructions

• 1 Preheat the oven to 425°F (220°C) with a rack in the center position. Combine
  the spice blend ingredients in a small bowl and set aside.
• 2 Remove the chicken from its packaging and pat dry with paper towels. Spatchock
  the chicken using this guide
  [https://www.abeautifulplate.com/how-to-spatchcock-a-chicken/]. Place the
  chicken, skin side up, on a large cutting board. Drizzle the chicken with olive
  oil and rub on the skin. Sprinkle and rub the Middle Eastern spice blend
  (reserving 1 teaspoon for the vegetable mixture) over the chicken and season it
  liberally on both sides with salt and pepper. Note: It is best to remove the
  chicken from the fridge at least 1 hour before roasting, this will help produce
  crispier skin.
• 3 Combine the vegetables in a small to medium roasting pan. Drizzle them lightly
  with olive oil and sprinkle with the remaining teaspoon of the spice blend. Pour
  the chicken broth over the vegetables, and spread the vegetables and potatoes
  into an even layer. Set a roasting rack on top of the vegetables, and place the
  spice-rubbed chicken, skin-side up, on the rack. It should lay mostly flat.
• 4 Roast until the skin is crispy and golden brown, and the thickest part of the
  breasts and legs read 157°F (70°C) with an instant thermometer. The temperature
  will increase 8°F to 10°F as the chicken rests.
• 5 Carefully remove the roasting rack with the chicken and set on top of a large,
  clean cutting board. Stir the vegetables and place the roasting pan back in the
  oven to roast for an additional 12 to 15 minutes as the chicken rests or until
  caramelized and fork tender. Note: If the pan looks too dry, add an additional ¼
  cup (60 mL) to ½ cup (120 mL) of chicken broth before putting back in the oven.
• 6 Once the vegetables are nearly done roasting, carve the chicken. Using a sharp
  carving knife, remove the legs. Using the breastbone as a guide, remove each
  chicken breast from the bone. Slice each breast against the grain into ½-inch to
  ¾ inch-thick pieces. Serve hot with the warm roasted vegetables on the side.

Nutrition Info