Roast chicken with East African Flavors. So delicious and crisp.
Easy to make, and so full of flavor. The skin is so crispy and delicious.
You can use just the chicken parts for this recipe as well as a whole chicken. Just make sure that the parts are laying in one layer.
Wash the chicken, or the chicken parts. Lay it on a tray and place in the fridge for at least 3 hours, to overnight. This will naturally dry it out and provide for an extra crispy skin.
If you do not have time for this, then just pat dry the chicken with paper towels and sprinkle over with the juices that the chicken will be producing while baking. This melts the fat in the chicken skin and makes the skin crispier.
Preheat oven to 190°C (375°F). Line a baking tray/dish with foil. You can also a tablespoon of oil tot he tray, if you don’t want to use foil.
In a small bowl, combine all the spices together.
Rub the spice mixture all over the chicken, on all sides.
Drizzle with oil and place on the prepared baking tray/dish.
Cover loosely with foil and place in the oven for about 50 minutes.
If you are using the fast drying method, then about 20-30 minutes after you place the chicken in the oven, check if it started producing juices, if so, then with a spoon or a turkey baster, drizzle some of the juice all over the chicken. Repeat that every 10 minutes or so.
After the chicken has been in the oven for about 50 minutes, remove the covering foil and bake for an additional 15-30 minutes. (Continue with the drizzling, if doing so).
Remove the chicken from the oven, and let it rest 5-10 minutes before serving.
Serve with oven roasted vegetables.
Enjoy!
East African Baked Chicken
Ingredients
- 1½ – 2 kg whole chicken or chicken parts
- 1 tablespoon parsley or basil herb
- 1 tablespoon salt
- 1½ tablespoon onion powder
- 1½ tablespoon garlic powder or 3 freshly squeezed garlic cloves
- 1½ tablespoons ginger powder
- 1-2 teaspoons paprika
- ½-1 teaspoons cumin spice
- ½ teaspoon cardamon spice
- ½ teaspoon chili pepper
- ½ cayenne pepper, chopped optional
- 2-3 tablespoons oil
Instructions
- Wash the chicken, or the chicken parts. Lay it on a tray and place in the fridge for at least 3 hours, to overnight. This will naturally dry it out and provide for an extra crispy skin.If you do not have time for this, then just pat dry the chicken with paper towels and sprinkle over with the juices that the chicken will be producing while baking. This melts the fat in the chicken skin and makes the skin crispier.
- Preheat oven to 190°C (375°F). Line a baking tray/dish with foil. You can also a tablespoon of oil tot he tray, if you don't want to use foil.
- In a small bowl, combine all the spices together.
- Rub the spice mixture all over the chicken, on all sides.Drizzle with oil and place on the prepared baking tray/dish.
- Cover loosely with foil and place in the oven for about 50 minutes.If you are using the fast drying method, then about 20-30 minutes after you place the chicken in the oven, check if it started producing juices, if so, then with a spoon or a turkey baster, drizzle some of the juice all over the chicken. Repeat that every 10 minutes or so.
- After the chicken has been in the oven for about 50 minutes, remove the covering foil and bake for an additional 15-30 minutes. (Continue with the drizzling, if doing so).
- Remove the chicken from the oven, and let it rest 5-10 minutes before serving.
- Enjoy!
