A spicy roast chicken that is quick and easy to cook and tastes delicious!
Skin the chicken, and remove the parson's nose, wing tips and leg tips.
Using a sharp knife, make short, deep cuts all over the chicken.
Combine all the marinade ingredients, and mix well.
Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade.
Place the chicken in a roasting dish, cover it with cling film/plastic wrap and place in the refrigerator.
Remove the chicken from the fridge, and (preferably) allow to achieve room temperature.
Heat the oven to 200C/ 400F
Spread the remaining marinade over the chicken.
Place the chicken in the oven and roast for 25 minutes.
Pour the water into the roasting tin and roast for another 20 minutes.
Baste the chicken and roast for another 10 minutes.
Baste the chicken and roast for an additional 10 minutes.
Baste the chicken again, and roast for a final 5 minutes.
Remove the chicken from oven and transfer it to a serving dish
Pour any remaining roasting juices over the chicken, and serve immediately.
I love this recipe. The chicken is succulent and absolutely delicious. Even if you don't baste, the chicken still turns out juicy and tasty,making it a great dinner party dish as all of the prep is done the day before.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 316 (61%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 173.8mg||53 %|
|Sodium 184.6mg||6 %|
|Potassium 539.9mg||14 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.7g|
|Protein 44.3g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 520
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