Spice-Rubbed Chicken

Easy to prepare and fast, this dish is a family favorite. As you make this dish you can begin to experiment with the spices a bit. I recommend adding Sumak (from middle eastern stores), or smoked paprika as you get used to using dry rubs on poultry. Any way you slice it, this dish comes out wonderfully....


Dry ingredients:
2T ground ginger
2T ground garlic
2T ground onion powder
1T cumin
1T ground pepper
4T paprika
2T salt

1 whole chicken fryer

5 carrots
2 potatoes, peeled
1 can chicken stock (or diluted boullion cube)

Recipe:
Pre-heat oven to 425.
In a small bowl, combine the dry ingredients.
Put the chicken in a glass baking dish that has been buttered, or use cooking spray.
Make sure the chicken is not wet from thawing; if so, dry it with paper towels.
Rub the chicken with the dry mixture, paying attention to getting between the
Meat and the skin. Try to coat every part of the chicken.
Cut up the washed carrots and potatoes into small pieces and place in the glass dish around the chicken. Salt and pepper well.
Place the chicken into the oven and cook for 15 minutes.
Put the chicken stock into the glass baking dish and cook for 45 minutes more.
(1 hour total)
Let stand for 15-20 minutes before serving. After removing the vegetables and
Chicken from the dish, place the stock and juices into a frying pan.
Heat the pan to high heat and boil the mixture down for 3-4 minutes to reduce.
Pour over the chicken and serve.