Spiced Roast Chicken

    Spiced Roast Chicken

    21saves
    1hour15min


    767 people made this

    Your basic roast chicken, cooked at high temperature at first then lower so the bird remains nice and flavourful. Good spice blend with a bit of heat.

    Ingredients
    Serves: 8 

    • 1 whole chicken
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon paprika
    • 1/8 teaspoon cayenne pepper

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 230 degrees C.
    2. Rinse chicken thoroughly inside and out under cold running water. Pat dry with kitchen towel.
    3. Put chicken into a small roasting pan. Rub with olive oil. Mix the spices together and rub into the chicken skin.
    4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 degrees C and continue roasting for 40 minutes, to a minimum internal temperature of 85 C. Remove from oven and set aside for 10 to 15 minutes before serving.

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    Reviews (5)

    by
    2

    Altered ingredient amounts. GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). And MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking. - 18 Jul 2008

    by
    2

    Altered ingredient amounts. I was surprised this was as good as it was because of the combination of spices, but it was truly delicious. I doubled the olive oil and the spices. I also greased the baking dish a bit, but realised after the fact it wasn't really necessary. Instead of sprinkling the spices on top of the chicken, I brushed the entire bird with olive oil and rubbed the spices all over it. I brushed the bird with a bit more olive oil toward the end as well. I highly recommend this recipe - it was easy and very tasty. - 18 Jul 2008

    by
    0

    Good flavour, but nothing to rave about. - 18 Jul 2008

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