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Roast Chicken with Dried Herb and Spice Rub

In this recipe from Chef Adam Sobel, a simple roast chicken gets a big flavor boost from a rub that includes a medley of dried herbs and spices. Be sure to place the chicken on a roasting rack in a snug pan; this will keep the basting butter and cooking juices from spreading out and burning. The chicken is first roasted at a lower oven temperature, then the heat is increased during the last 10 minutes. Explains Chef Sobel, "The sear comes at the end of the cooking process because, at that point, the fat has been rendered out and the skin is tighter, so you get a crispier end product."
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