home recipes baked chickenDear Diary,

I must say I got a little bit excited when I saw the outcome of this spicy roast chicken. It had the most beautiful reddish-brown colour from the paprika and the flavour was phenomenal. It also had a nice, peppery kick to it and the meat was ever so succulent. Plated along side my fluffy gungo peas and rice, and roasted potatoes, it was a feast for the eyes and a festive burst of flavours for the palate.

Spicy Roast Chicken
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Spicy Roast Chicken
Print Recipe
  1. Wash the chicken under cold, running water and pat dry with a towel.
  2. Microwave 55g of unsalted butted for approximately 30 seconds or until just melted.
  3. Allow the the butter to cool and then add the powdered seasonings (reserving 1 tsp of the paprika) followed by the chopped seasonings and the juice of a small grapefruit (approximately 1/4 cup). Stir til combined to form a marinade.
  4. Carefully massage the marinade into the chicken, ensuring to get a generous amount inside as well as under the skin covering the breast.
  5. Stuff half of the grapefruit inside the chicken.
  6. Sprinkle the remaining tsp of paprika over the chicken then tuck the tip of the wings to the back and tie the legs together.
  7. Transfer the chicken to a roasting pan and drizzle on 2 tbsp of oil. Cover with aluminium foil and place in a preheated oven at 180 degrees celsius for 1hr 10mins
  8. At 30 minute intervals baste the chicken with the juices from the roasting pan. In the last 15 minutes of cook time, remove the foil to allow the chicken to get a nice brown crispy skin.
Recipe Notes

The beauty of this recipe is that so little effort is needed since the oven does most of the work. The chicken can be left to marinate for 30 minutes or even longer before tossing it into the oven. If a larger chicken is used then a longer cooking time will be required and the reverse is true if a smaller chicken is used. Be careful not to overcook the chicken otherwise it will dry out. Once the chicken has been removed from the oven, allow it to rest before attempting to slice it. This allows the chicken to retain its juices, keeping it moist and flavourful. This roast goes well with potatoes, or in my case, a nice serving of gungo peas and rice, and the leftovers can be easily incorporated into lunch or dinner for the following day.

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