out of this world roasted chicken

If you know me you know that I am not high on self appraisal. I prefer to let the others do the talking. I am actually my toughest critic and very rarely do I pat myself on the back that I have prepared something that tastes out of this world. But this chicken you people, THIS chicken is actually exactly that. I have not met a single person yet that has not fallen in love with this recipe.

It is simple, it is easy, it is spicy, it is juicy, it is the most flavorful roasted chicken you will ever have. Think rotisserie chickens you get at the grocery stores, just one million times better. If you have not tried any of my other recipes yet, I urge you to try this. I can guarantee that you will thank me later.


  • 1 whole free range chicken
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried onion flakes
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon freshly ground black pepper
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  • Preheat the oven to 235 C.
  • Make a paste out of the above ingredients & rub it all over the chicken.img_5923
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  • Carefully lift the skin over the chicken breast and insert about 1/2 teaspoon of the paste and massage with your fingers (over the breast) ensuring that the paste is evenly distributed (this is optional but highly advisable as it will result in a juicy & flavorful chicken breast).img_5925
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  • Place the chicken in a cast iron skillet or a snug fitting roasting tray breast side down and put it in the oven. Reduce the temperature to 190 C.
  • Roast for about 1 to 1 1/2 hours (I always calculate 20 minutes per half a kilo, so 1 hour for a 1,5 kg chicken).
  • Remove the chicken from the oven and let it rest in the pan for about 15 minutes.img_5932
  • Devour the chicken and dunk some crusty bread in the remaining sauce. You are welcome

Personal Notes:

  1. I prefer paying a bit extra and buying a free range chicken as to opposed to the gm cheap chicken they usually have on sale.
  2. Ideally you can marinate the chicken for a couple of hours or even over night but I usually don’t have the time and do it right away. It tastes awesome either way.
  3. Don’t be tempted to cover the chicken once you take it out of the oven as this will make the skin soggy. It won’t have time to get cold in that short period of waiting time anyway.


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