Roast spicy chicken...

You can only do so many things with chicken, right? WRONG! There ARE so many different things you can do with a humble chicken, but in my personal opinion nothing gives more comfort than a roast chicken. The aroma you get in your whole house, the crispy skin and that amazing taste. For me it is an ultimate comfort food and I'm always looking for ways of making it a little bit different each time. I'm an absolute fan of chicken roasted with olives and lemons but I've loved this spicy version too! It will definitely stay in our "repertoire".

Recipe comes from a cookbook "The Chicken Cookbook" edited by Simona Hill.

How to make it...
Ingredients:- 1 chicken (about 1,5 kg)
- juice of 1 lemon
- 4 garlic cloves, crushed
- 1 tablespoon cayenne pepper (used only 1 teaspoon)
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon coarse black pepper
- 2 tablespoons olive oil
- 1 teaspoon salt

Remove the backbone from the chicken and turn it breast side up. With the heel of your hand, press down to break the breastbone and open the chicken flat like a book. Insert a skewer through the chicken, at the thighs, to keep it flat during cooking. Place the chicken in a shallow dish and pour over the lemon juice.
In a small bowl combine garlic, cayenne, paprika, oregano, pepper and oil. Mix well. Rub evenly over the surface of the chicken. Cover and leave to marinate for 2-3 hours at room temperature or chill overnight.
Season the chicken with salt on both sides. Transfer to a shallow roasting pan, without the lemon juice, leave it behind. Put the pan in a cold(!) oven and set temperature to 200 C. Roast for about 1 hour or until the chicken is cooked, turning occasionally and basting with the pan juices. To test prick with a skewer: the juices that ran out should be clear. Enjoy!


You may also like: