Spiced Roast Chicken Breast
2 chicken breast halves (bone in)
1-2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil (divided)
3 tablespoons water
- Preheat oven to 450°F.
- Stir together spices and salt. Then add 1 1/2 teaspoons oil to form a paste.
- Pat chicken dry. Rub spice mixture evenly all over chicken and under skin. If you have time, you can leave the spiced chicken in the fridge until you're ready to cook.
- Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 4-5 minutes total. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 14 to 17 minutes.
- Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.
Original Recipe: http://www.epicurious.com/recipes/food/views/Spiced-Roast-Chicken-Breast-103314