Spicy Roasted Chicken Breasts with Lime

Chicken roasted at very high heat is one of life's simple pleasures. And this is one of the tastiest and simplest recipes you will find. After you make the rub, this meal is on your plate in just 30 minutes.

The rub is spicy and is complemented perfectly by the lime juice. I like serving this with a neutral side, like Rice Pilaf. For roasting at high heat, I always use a cookie sheet with a screen as it allows the heat to circulate completely around the breasts.

Ingredients

1 tablespoon extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon smoked paprika 

1 teaspoon kosher salt

2 whole skin-on, bone-in chicken breasts

2 limes, halved

Directions

1. Preheat oven to 500º.
2. Mix cumin, turmeric, paprika and salt in a small bowl.
3. Rub the skin side of each breast with 1/2 tablespoon of oil.
4. Use half of the rub on the skin-side of each breast.
5. Place chicken breasts, skin-side down on rack and then slide them into the oven. Cook for 10 minutes.
6. After 10 minutes, flip breasts so that the skin-side is up. Cook for 15 minutes more.
7. Remove breasts from oven. Tent them with foil and let them rest for 5 minutes. Squeeze the juice of half a lime over each breast. Then serve with another half lime on the side.

Wine pairing: You need a Zinfandel to stand up to these spices. If you have a close friend in the wine industry, see if they can score you a Turley Zinfandel from the Paso Robles Uberroth Vineyard. It's a 95-point wine that will set you back $48. If Santa left you only coal in your stocking, Rosenblum Zinfandel Vinter's Cuvee is a heck of a bargain at $7.99.

Merry Christmas to All!