Chilli roast chicken

  • serves 4
  • A little effort

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


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



  • olive oil
  • chilli powder ½ tsp
  • chicken 2kg 
  • thyme and rosemary small bunch x 2 
  • lemon wedges 8
  • garlic cloves


  • 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.