Chilli roast chicken
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- olive oil
- ½ tsp chilli powder
- 2kg chicken
- small bunch x 2 thyme and rosemary
- 8 lemon wedges
- garlic cloves
Method
- STEP 1
Heat the oven to 240c/fan 220c/gas 9. Mix a good slug of olive oil with ½ tsp chilli powder and rub the mixture all over a 2kg chicken. Season well. Stuff a small bunch of thyme and rosemary, a couple of lemon wedges and a few cloves of garlic inside the cavity of the chicken, and then pin the skin at the opening together with cocktail sticks or a skewer.
Put the chicken in a roasting tin and tuck another small bunch of thyme and rosemary, a few lemon wedges and cloves of garlic around the edge. Add a splash of water to stop everything burning. - STEP 2
Roast the chicken for 10 minutes to brown the skin, then brush on more oil, and add a splash more water. Turn the oven down to 180c/fan 160c/gas 4 and roast for a further hour and 20 minutes or until the juices are clear when piercing the thigh. rest for 20 minutes, then serve.
