Spice-Rubbed Roast Chicken with Two Sauces

Name: Spice-Rubbed Roast Chicken with Two Sauces
Cook time: 25 min
Total time: 2 h
Yield: 2 - 4 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil; 1 clove garlic; 1 tsp. lemon zest; 1 tbsp. lemon juice; 1 tbsp. rosemary; 1 tbsp. ground fennel seeds; 1 tbsp. Freshly ground pepper; 1 whole Chicken; kosher salt; Wasakaka Sauce and Piri Piri Sauce

By Shaun DotyPublished: Dec 16, 2012

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Yields:

2 - 4 serving(s)

Cook Time:

25 mins

Total Time:

2 hrs

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At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub. The choice of sauces to serve alongside includes smoky Piri Piri and Dominican Wasakaka, made with onion, chiles, and herbs.

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Ingredients

2 Tbsp. extra-virgin olive oil
1 clove garlic
1 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. rosemary
1 Tbsp. ground fennel seeds
1 Tbsp. Freshly ground pepper
1 whole Chicken
kosher salt
Wasakaka Sauce and Piri Piri Sauce

Directions

1. Step 1In 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.
2. Step 2Preheat the oven to 400 degrees 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. Cut the chicken into 8 pieces and serve with the Wasakaka and Piri Piri Sauces.