Sauces and dips
Oven-Roasted Whole Chicken
Oven-roasted whole chicken is one of the tastiest and easiest recipes. Marinate it in the simple, pantry-friendly sauce and be sure to let it sit long enough to absorb the flavors.
Roasted and crisped whole chicken — one of the tastiest recipes. No need to order it from a restaurant anymore.
Ingredients
Start here, then move straight into the method.
- 1 whole chicken
- 1/2 tablespoon seven-spice mix
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground bay leaf
- 1 tablespoon sweet red pepper (paprika)
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon dried or fresh parsley
- 4 tablespoons plain yogurt
- Juice of 2 lemons
- 1/4 cup vinegar
- 4 cloves garlic, crushed
- Salt
- To make Rasmia's koshina kebbeh, here's the link: Brazilian Koshina (Coxinha)
- For more of Rasmia's delicious recipes see: Pizza dough without oil
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken and pat it dry. Mix all the ingredients well until you have a smooth, homogeneous sauce.
- Place the chicken in a tray or bowl and rub it thoroughly with the mixture inside and out, including under the skin and over the breast. Make small slits in the breast with a skewer or wooden stick to help the marinade penetrate.
- Place the chicken breast-side down in the tray and leave it to marinate overnight or for several hours so it absorbs the flavors.
- The next day, turn the chicken over, cover it with aluminum foil, and roast in a preheated oven at 180°C (350°F) for 1½ to 2 hours depending on the size, until cooked through.Timers: 120 min
- Remove the aluminum foil and brown the chicken well.
Recipe tags
Sauces and dipsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Brazilian Koshina (Coxinha)
- Pizza dough without oil
