This is a simple roast chicken recipe I threw together over the weekend. It only takes minutes to prepare though it should be marinated for at least eight hours or overnight for best results. All of the ingredients are easily sourced. Mine all came from Aldi.
I cooked my bird in the wood burning oven I built last year which gave it a delicious smoky flavour. You could cook it over indirect heat in the BBQ or cut the chicken into about eight pieces before marinating and cook over a hot grill.
Most of the time, however I use the oven and the instructions for that are below. Usually chicken is cooked skinned in Indian cuisine. Sometimes I just have to leave it on.
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- 2 tablespoons lemon Juice
- 2 tablespoons garlic/ginger paste
- 1 tablespoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1/2 teaspoon red chilli powder
- 1 teaspoon turmeric
- salt and freshly ground pepper to taste
- 1 small bunch fresh coriander - blended with a little water
- 100ml rapeseend oil
- 1 whole chicken
- Place all of the ingredients, except the oil and chicken of course, into a bowl and pound into a paste using a pestle and mortar. Slowly drizzle the oil into the paste, whisking continuously until you have a smooth emulsion. Cover the chicken inside and out with this marinade and allow to marinate for eight hours or over night. I carefully rubbed about half of the marinade under the skin.
- When ready to cook, pre-heat your oven to it's highest setting. Place the chicken on a rack over a drip pan and roast for 30 minutes. Reduce the heat to 200c (400f) and continue to roast until cooked through and the juices run clear.
- Check for seasoning and let the chicken rest for about ten minutes before carving.
Disclaimer: This recipe was developed using Aldi products. I was paid to develop this recipe and show what can be done with ingredients from Aldi Supermarket. There wasn’t a nibble left when we got through with this chicken!