Sunday Chicken Roast

Absolutely easy and delicious Chicken roast for a lazy Sunday lunch. Whole chicken is marinated with spices overnight, which makes it even easier to just cook in the oven. It’s best served with baked or mashed potatoes.

Ingredients

Chicken: 1 full
Freshly ground pepper powder: 2 teaspoons
Chilli powder: 2 teaspoons
Garlic Powder: 2 teaspoons
Ginger powder: 2 teaspoons
Paprika Powder: 2 teaspoons
Olive Oil: 2 teaspoons
Lemon Juice: 1 teaspoon
Salt: to Taste

Stuffing

Finely chopped garlic cloves: 3
Fresh rosemary: 4-5 sprigs
Lemon wedges: 3 – 4 slices

Cooking Method

Wash chicken well and pat dry to remove water. Prick the chicken all over with a sharp knife for the spices to soak in.
In a small bowl, mix pepper powder, chilli powder, ginger powder, garlic powder, paprika powder and salt with olive oil and lemon juice. Scrub this spice mix all over the chicken including chicken’s cavity.
Now fill the cavity with garlic cloves, thyme and lemon wedges. Place the chicken, breast side up in a roasting pan and cover it with foil. Let the chicken marinate for overnight in the fridge.
Take the marinated chicken out of the fridge for at least 30 minutes before cooking.
Cook the chicken in a preheated oven at 180C for 1 hour 30 minutes approximately or until juices run clear when chicken thigh is pierced with a skewer. Baste the chicken half way through the cooking time.
Let the chicken rest for 10 – 15 minutes before carving.
Serve hot with baked or mashed potatoes and chilled beer.