Spicy Roast Chicken

I have made this whole roasted chicken just recently, and I was amazed with the taste and wanted to share the recipe with you all. The recipe is so simple anyone can make it. Once the chicken has been roasted it is so juicy and so flavourful. I think this roast chicken recipe is better then the classic roast chicken served every Sundays. This chicken recipe has many spices so there is no need for stuffing. The spices in the marinade will coat your chicken so the flavour is there once roasted in the oven. You can of course make the gravy if you wish, as the spices will run through into the juices. Just marinate the chicken and put the chicken in to the oven. It’s as simple as that. You’ll definitely be back for this recipe every time.

Spicy Roast Chicken

Ingredients

1 large or medium whole chicken

2 medium onions

3 fresh chillies (adjust to taste)

5 garlic cloves

2 tablespoons fresh ginger

1/2 teaspoon chilli powder (adjust to taste)

1/2 Kashmiri chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon black pepper

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1/2 of fresh lemon squeezed

1/2 teaspoon salt

20mls water

30g butter ( to grease the baking tray )

Method

1. Clean and cut slits on your chicken and place chicken in a large bowl.

2. Chop your onions, ginger garlic and chillies and place in the blender with a little water and blend well.

3. In a bowl pour the purée mixture and and add all the spices and mix with a spoon.

4. Time to marinate your chicken, make sure you rub the spices mixture in between the chicken skin and inside the chicken. There is no need to marinate the chicken overnight if you are in a hurry. If you have time you can leave the chicken to marinate in the fridge over night.

5. Butter the baking tray and wrap the chicken up with foil, then place in the oven for about 2 hours 45 minutes or until cooked depending on the size of your chicken at 180C (fan) Gas Mark 6.

6. Then for another 20 minutes uncover the foil and let the chicken roast. Bake until cooked through and the chicken runs through with clear juices. Once baked take out from the oven and cover with the foil and let the chicken stand for 30 minutes. Your chicken will become so moist.

You can use the juices to make your own gravy.

Serve with roast potatoes and vegetables.

Enjoy!