roasted chicken with spice mix
from David Scribner of Felix restaurant in Washington DC

David Scribner is Executive Chef at Felix in the Adams Morgan section of Washington, DC. He has made Felix famous for its "Sabbath" dinner every Friday night. The following recipe is one of the tasty originals!

roasted chicken with spice mix

roasted chicken
Yield: 4 to 6 servings

• 2 smaller sized chickens (two 3 pound chickens)

Preheat oven to 450 degrees.

Rub cavity and outside of the chickens with the spice mix.

Stuff birds with challah and apricot stuffing and truss the legs with butcher's twine or string.

Place birds in a roasting pan or on a rack in the oven and roast for about 30 minutes or until the skin is browned and crisp.

Lower the oven to 300 degrees and roast for another 20 minutes.

Remove from the oven when the juices flowing from the chicken are clear, and let rest for 10 minutes before serving.

spice mix for roasted chicken
Yield: 4 to 6 servings

• 1/3 cup soy sauce
• 1 cup olive oil
• 2 Tablespoons dried sage
• 1 Tablespoon dried thyme
• 6 large cloves of garlic, minced
• Kosher salt and freshly cracked black pepper

Whisk all ingredients in a bowl to make a paste.