Roast Chicken Spice Blend
A good roast chicken does not need much, but the seasoning has to be right. This blend brings together the six things that work hardest on poultry: paprika for colour and a gentle sweetness, garlic for savoury depth, salt to crisp the skin, thyme and rosemary for their classic herbal backbone, and cayenne for a quiet background warmth that lifts everything without making the dish spicy. The balance is deliberate — aromatic and well-seasoned rather than hot, so the chicken itself stays front and centre.
The simplest approach is to use it as a dry rub: massage generously into the skin of a whole chicken before roasting and let the oven do the rest. The paprika and garlic form a deeply coloured, savoury crust while the herbs perfume the meat underneath. For a richer result, mix the blend with a spoonful of Dijon mustard and a drizzle of olive oil to create a paste, then work it over and under the skin before roasting. Despite the name, the blend is not limited to chicken. It is excellent on roast potatoes, honey-roasted carrots and parsnips, butternut squash, and works well rubbed onto pork chops or turkey before cooking.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Ingredients: Paprika (Slovakia), garlic, salt, thyme, rosemary, cayenne pepper. May contain traces of celery, gluten, sesame, mustard, shellfish, peanut, and nuts.
Storage: Ambient. Store in a dry place.
Net: 70g
A good roast chicken does not need much, but the seasoning has to be right. This blend brings together the six things that work hardest on poultry: paprika for colour and a gentle sweetness, garlic for savoury depth, salt to crisp the skin, thyme and rosemary for their classic herbal backbone, and cayenne for a quiet background warmth that lifts everything without making the dish spicy. The balance is deliberate — aromatic and well-seasoned rather than hot, so the chicken itself stays front and centre.
The simplest approach is to use it as a dry rub: massage generously into the skin of a whole chicken before roasting and let the oven do the rest. The paprika and garlic form a deeply coloured, savoury crust while the herbs perfume the meat underneath. For a richer result, mix the blend with a spoonful of Dijon mustard and a drizzle of olive oil to create a paste, then work it over and under the skin before roasting. Despite the name, the blend is not limited to chicken. It is excellent on roast potatoes, honey-roasted carrots and parsnips, butternut squash, and works well rubbed onto pork chops or turkey before cooking.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Ingredients: Paprika (Slovakia), garlic, salt, thyme, rosemary, cayenne pepper. May contain traces of celery, gluten, sesame, mustard, shellfish, peanut, and nuts.
Storage: Ambient. Store in a dry place.
Net: 70g
Original: $9.47
-70%$9.47
$2.84Description
A good roast chicken does not need much, but the seasoning has to be right. This blend brings together the six things that work hardest on poultry: paprika for colour and a gentle sweetness, garlic for savoury depth, salt to crisp the skin, thyme and rosemary for their classic herbal backbone, and cayenne for a quiet background warmth that lifts everything without making the dish spicy. The balance is deliberate — aromatic and well-seasoned rather than hot, so the chicken itself stays front and centre.
The simplest approach is to use it as a dry rub: massage generously into the skin of a whole chicken before roasting and let the oven do the rest. The paprika and garlic form a deeply coloured, savoury crust while the herbs perfume the meat underneath. For a richer result, mix the blend with a spoonful of Dijon mustard and a drizzle of olive oil to create a paste, then work it over and under the skin before roasting. Despite the name, the blend is not limited to chicken. It is excellent on roast potatoes, honey-roasted carrots and parsnips, butternut squash, and works well rubbed onto pork chops or turkey before cooking.
Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.
Ingredients: Paprika (Slovakia), garlic, salt, thyme, rosemary, cayenne pepper. May contain traces of celery, gluten, sesame, mustard, shellfish, peanut, and nuts.
Storage: Ambient. Store in a dry place.
Net: 70g
