East African Roast Chicken

24m
Prep Time
1.75h
Cook Time
2h 9m
Ready In


"This makes a very moist and tender chicken. The flavor is mild, so if you want to increase the spices or add hot peppers go for it! From: The Essential African Cookbook by Rosamund Grant. *Needs to marinate overnight. Posted for the You Want What?! recipe posting game."

Original is 6 servings

Nutritional

  • Serving Size: 1 (334.1 g)
  • Calories 344.5
  • Total Fat - 11.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 728 mg
  • Sodium - 346.3 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 54.3 g
  • Calcium - 64.1 mg
  • Iron - 8.1 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.

Step 2

Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.

Step 3

Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.

Step 4

Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.

Step 5

Preheat oven to 375F/190°C.

Step 6

Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.

Step 7

Cover again with foil and cook for 30 minutes. (The recipe says to do this, but if you do the skin will not crisp up.)

Step 8

Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.

Step 9

Serve with a rice dish or a salad.

Tips


No special items needed.

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