Braised Chicken Roast with Basic Chicken Spice Blend

Braised Chicken Roast with Basic Chicken Spice Blend

Recipe by Faigy Grossman

After attempting a two-hour “sous-vide-in–the-oven” method I had read up on with a spice-rubbed chicken roast, all I was left with was a raw roast and guests ringing the doorbell for dinner! I quickly dumped the roast into a pot and braised it for a short time — and viola! Amazingly, a tender and moist chicken roast was achieved, even though I was afraid it would turn out dry and overcooked.

Serves 6–8

• 1 3-lb (1½-kg) white or dark chicken roast in net
• 2 Tbsp olive oil
• 2 Tbsp basic spice blend (enough to coat roast)
• 1 tsp dried rosemary (optional)
• ½ cup water

Basic Chicken Spice Blend

• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 3 Tbsp paprika
• 2 tsp lemon pepper
• 2 tsp dried mustard powder
• 1 tsp salt
• ½ tsp black pepper

For the blend: Combine all spice blend ingredients in a small mixing bowl. Transfer to a container and store with your spices.

For the roast: Drizzle olive oil over roast and rub into chicken. Sprinkle with spice blend and rub all over to coat. Sprinkle with rosemary, if using.

Heat a little bit of oil in a medium-sized pot and sear chicken, turning to brown it on all sides. Add water and bring to a boil. Lower flame so the water is kept simmering and cover pot. Cook for 50 minutes for a white roast and 1½ hours for a dark roast, turning occasionally and adding a bit of water if it cooks out.