Roasted Whole Chicken, what’s not to love? Roasting is my best way of enjoying Chicken as I’ve never really been a fan of chicken. This method is very easy and straightforward but guarantees a perfect moist and juicy well roasted chicken.
Don’t be discouraged by the list of ingredients, feel free to pick and mix your desired spices if you can’t source all the listed spices, just make it your own.
1 Medium Roasting Chicken
3 Tablespoons Vegetable Oil
1 Teaspoon Cayenne Pepper
1 Teaspoon Black Pepper
Tablespoon Garlic Powder
1/2 Teaspoon Dried Thyme
1 Teaspoon Paprika
2 Knorr Chicken cubes
1/2 Teaspoon Ground Ginger
Small Onion, peeled
1/2 Teaspoon Oregano
1/2 Teaspoon Onion Salt
Preheat your oven to 200°C/400°F/gas 6.
Wash your Chicken till the water runs clear. Remove any loose bits of fat. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it completely dry with paper towels.
Then, mix all the ingredients except the chicken together, set aside. You may wish to mix just the dry ingredients together, leaving out the Vegetable oil if you prefer. I prefer mine wet so I mix them all together.
Rub the spice mixture all over the chicken. Ensure it is well coated with the spice mixture.
Alternatively, you can rub the Vegetable Oil on the chicken, then sprinkle the dry spice mix on the chicken. rub thoroughly, making sure it is well coated.
I went a tad bit overboard with the Paprika hence the funny orange colour…LOL
Season the cavity of the chicken with spice mixture, then stuff with the peeled onion. This process helps to seal up the cavity so air can’t get in and this will help cook the chicken from the inside as well as the outside.
Leave to marinate for at least 2 hours, the longer the better!
Place the chicken on a baking tray and roast for 1 hour to 1 hour 20 minuets. Depending on your type of oven, you may need to turn the chicken over at some point for even cooking. If you have to turn it over, Put the Chicken in the upper third of the preheated oven. After 30 minutes, turn the chicken so that it is on its back, breast facing up. Be careful not to puncture the skin while turning. Cook for another 30-35 minutes.
You may wish to add some vegetables like Carrots and Potatoes to the pan. DO NOT ADD TOMATOES if you do not like your chicken tasting a wee bit acidic. I needed the gravy for another dish, hence the inclusion of tomatoes.
Your Roasted Whole Chicken is ready!
So, do come back with a feedback when you’ve had a chance to replicate this Oven Roasted Whole Chicken recipe. See you soon!