Target: 6 × 4 inches · landscape

Maple-Mustard Spiced Roast Chicken

100 min · 6 servings

Ingredients

□ 1 whole chicken, 4 to 5 lb, giblets removed

□ 2 tsp ground coriander

□ 1 1/2 tsp ground cumin

□ 1 1/2 tsp smoked paprika

□ 1 tsp kosher salt

□ 3/4 tsp freshly ground black pepper

□ 1/8 tsp ground allspice

□ 4 garlic cloves, finely grated

□ 2 tbsp neutral oil

□ 1/4 cup pure maple syrup

□ 2 tbsp Dijon mustard

1. Heat oven to 425 F. Mix coriander, cumin, paprika, salt, pepper, allspice, garlic, and oil into a paste.

2. Dry and season chicken. Tie legs for a whole roast or remove backbone and flatten; roast 40 minutes trussed or 30 minutes spatchcocked.

3. Whisk maple and Dijon. Brush a thin coat over the bronzed chicken after the first roast.

4. Roast until breast and inner thigh both reach 165 F; brush again for the final 8 minutes and tent if darkening.

5. Rest uncovered 15 minutes, then remove twine if used, carve, and spoon over platter juices.

Cook’s note: Start checking early; a spatchcocked bird cooks faster than a tied roast.