Description:
A juicy, golden roast chicken marinated with garlic, ginger, lemon, and traditional African spices. Perfect for family dinners or special occasions, this roast brings rich, aromatic flavours to your table.
Ingredients (Serves 4–6):
-
1 whole chicken (approx. 1.5–2 kg), cleaned
-
3 cloves garlic, minced
-
1 thumb-sized piece ginger, grated
-
2 tbsp sunflower or olive oil
-
1 tsp paprika
-
1 tsp curry powder
-
1 tsp dried thyme or rosemary
-
1 tsp black pepper
-
1 tsp salt (adjust to taste)
-
Juice of 1 lemon
-
Optional: 1 fresh chili, chopped
-
Fresh parsley or coriander for garnish
Tools Needed:
-
Oven or rotisserie
-
Roasting tray
-
Basting brush
-
Knife & chopping board
-
Aluminium foil (optional)
Process:
-
Prepare the Marinade: In a bowl, combine garlic, ginger, oil, paprika, curry powder, thyme, salt, pepper, lemon juice, and chili (if using).
-
Marinate the Chicken: Rub the marinade all over the chicken, inside and out. Cover and refrigerate for at least 2–4 hours (overnight preferred for deeper flavour).
-
Preheat Oven: Preheat oven to 180°C (350°F).
-
Roast the Chicken: Place chicken breast-side up in a roasting tray. Cover loosely with foil and roast for 1–1.5 hours, basting occasionally with juices. Remove foil for the last 15 minutes to allow skin to crisp and turn golden brown.
-
Rest & Carve: Remove from oven, let rest for 10 minutes before carving. This keeps the meat juicy.
Serving Suggestions:
-
Serve with pap, rice, or roasted vegetables
-
Pair with a fresh green salad or sautéed spinach
-
Optional: drizzle leftover pan juices over the chicken for extra flavour
Storage Info:
-
Refrigerator: Store leftovers in airtight containers for up to 3 days.
-
Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge before reheating.
