Jim Coleman Recipes
Put rack in middle of oven and preheat to 450 degrees.
Stir together spices, salt and 1 tablespoon oil. Rub evenly all over chicken.
Heat remaining 2 tablespoons oil in 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Brown chicken, turning once, 6 to 8 minutes.
Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Transfer to platter.
Add water to pan and deglaze by boiling over high heat, scraping up brown bits for 1 minute. Transfer sauce to a bowl and skim off fat.
Serve chicken with sauce on the side.