Argyle Street Roasted Chicken
Spatchcocked roast chicken with Argyle Street Asian Blend. Roast at 375°F about 20 min per lb. Crispy skin, soy-garlic rub, sesame notes.
The Spice House’s Argyle Street Asian Blend is a terrific combination of Thai-oriented ingredients (but will nicely accent many other recipes): Lemon grass, cilantro, coriander, chile peppers, garlic, ginger, onion, white pepper, and sesame seeds. This roasted chicken truly benefits from this spice blend: The flavors mingle well with the simple oil and soy sauce rub, and the spices and sesame seeds brown up quite nicely. Spatchcocking the bird for roasting allows for more even cooking and browning, making for a beautiful presentation. The result is a delicious take on your everyday roasted chicken!
Submitted by: Gary G from 37 Cooks
- Use Argyle Street Asian Blend with oil and soy for a bright, savory rub that browns well and adds sesame crunch.
- Spatchcock the bird so it cooks evenly and browns across the skin for a prettier, faster roast.
- Roast at 375°F about 20 minutes per pound. Let rest 10 minutes before carving for juicier meat.
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Preparation Instructions:
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Frequently Asked Questions
What is Argyle Street Asian Blend?
It is a Thai-forward spice mix with lemongrass, cilantro, coriander, chiles, garlic, ginger, onion, white pepper, and sesame seeds. It adds citrusy, savory, and toasty sesame notes to the chicken.
Can I substitute the spice blend?
Yes. Use a mix of garlic, ginger, coriander, white pepper, a little toasted sesame, and lemongrass or lime zest. Start with 1 to 2 tablespoons total and adjust to taste.
How do I spatchcock a chicken?
Place the bird breast side down. Cut along both sides of the backbone with kitchen shears and remove it. Open the chicken and press firmly on the breast bone to flatten. Tuck the wing tips under and you are ready to season and roast.
What temperature and time should I use to roast?
Roast at 375°F. Plan about 20 minutes per pound. For a 4 pound chicken expect roughly 1 hour 20 minutes. Check doneness with a thermometer at the thickest part of the thigh; it should read 165°F.
How do I get crisp skin?
Pat the skin dry before rubbing with oil. Use enough oil so the skin is coated. Roast on a rack so air circulates. For extra crispness, you can blast the bird at 425°F for the first 10 to 15 minutes, then lower to 375°F to finish.
Should I brine or marinate the chicken?
You can brine or marinate, but reduce added salt because the soy sauce is salty. A quick brine of 30 minutes to 2 hours or a soy-garlic marinade for 1 to 4 hours works well. Overnight is fine if you cut back on extra salt.
Are there allergen concerns or easy swaps?
The blend contains sesame seeds and the recipe uses soy sauce. Use tamari or gluten-free soy for a gluten-free option. Swap soy sauce for coconut aminos to avoid soy. Omit sesame if allergic.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for 3 to 4 days. Reheat in a 350°F oven covered for 15 to 20 minutes until warm, then uncover and broil or roast a few minutes to crisp the skin. Freeze cooked pieces up to 2 to 3 months.
What is Argyle Street Asian Blend?
It is a Thai-forward spice mix with lemongrass, cilantro, coriander, chiles, garlic, ginger, onion, white pepper, and sesame seeds. It adds citrusy, savory, and toasty sesame notes to the chicken.
Can I substitute the spice blend?
Yes. Use a mix of garlic, ginger, coriander, white pepper, a little toasted sesame, and lemongrass or lime zest. Start with 1 to 2 tablespoons total and adjust to taste.
How do I spatchcock a chicken?
Place the bird breast side down. Cut along both sides of the backbone with kitchen shears and remove it. Open the chicken and press firmly on the breast bone to flatten. Tuck the wing tips under and you are ready to season and roast.
What temperature and time should I use to roast?
Roast at 375°F. Plan about 20 minutes per pound. For a 4 pound chicken expect roughly 1 hour 20 minutes. Check doneness with a thermometer at the thickest part of the thigh; it should read 165°F.
How do I get crisp skin?
Pat the skin dry before rubbing with oil. Use enough oil so the skin is coated. Roast on a rack so air circulates. For extra crispness, you can blast the bird at 425°F for the first 10 to 15 minutes, then lower to 375°F to finish.
Should I brine or marinate the chicken?
You can brine or marinate, but reduce added salt because the soy sauce is salty. A quick brine of 30 minutes to 2 hours or a soy-garlic marinade for 1 to 4 hours works well. Overnight is fine if you cut back on extra salt.
Are there allergen concerns or easy swaps?
The blend contains sesame seeds and the recipe uses soy sauce. Use tamari or gluten-free soy for a gluten-free option. Swap soy sauce for coconut aminos to avoid soy. Omit sesame if allergic.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for 3 to 4 days. Reheat in a 350°F oven covered for 15 to 20 minutes until warm, then uncover and broil or roast a few minutes to crisp the skin. Freeze cooked pieces up to 2 to 3 months.
Such a great idea. Love the flavors in these! My boys would devour them quickly.