Chilli roast chicken

Name: Chilli roast chicken
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: British
Ingredients: olive oil; ½ tsp chilli powder; 2kg chicken; small bunch x 2 thyme and rosemary; 8 lemon wedges; garlic cloves

Published: March 25, 2015 at 4:08 PM

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Serves 4

A little effort

Total time: 2 hrs and 15 mins

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For a fun and fragrant roast, liven up your Sunday lunch with this spice tingling marinade and plenty of garlic and lemon flavourings

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

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.

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