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.

When finished cooking, remove roast from pot and cool, reserving liquid. Remove net and slice into ½-inch (1-cm) thick slices. Drizzle with reserved cooking liquid before serving.

Tip: This basic spice rub can be used on chicken pieces just as well. You can also try adding additional spices and herbs to suit your liking, for example, chili powder, oregano, thyme, etc.

Note: I used a white chicken roast and it came out truly moist and tender. Plus, it needs much less cooking time.

(Originally featured in Family Table, Issue 725)