April 1, 2006 | Episode 13
You can vary the heat of this recipe by playing with the amount of cayenne pepper.
Real Simple Television Productions Inc.
- Hands-On Time: 15 minutes
Total Time: 1 hour
Makes 4 servings
- 2 bunches scallions (white and green parts), ends trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
Lime wedges (optional)
Heat oven to 400° F.
Place the whole scallions in a roasting
In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne pepper, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes. Serve the chicken with the roasted scallions and lime wedges, if desired.
Tip: For a more intense flavor, rub the spice mixture over the chicken, then refrigerate for at least 8 hours before roasting.