Roast Spiced Chicken

Total Time: Prep: 20 min. Bake: 1-1/2 hours + standing,Makes: 12 servings

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH


  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 2/3 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1 roasting chicken (6 to 7 pounds)
  • 1 lemon, quartered, optional


  1. Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
  2. Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
  3. Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
  4. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.


1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

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