Spicy Cayenne, Lemon and Garlic Roast Chicken
Spicy Cayenne, Lemon and Garlic Roast Chicken
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Juicy and Moist spicy, lemon and garlic chicken!
I love roast chicken and this Spicy Cayenne, Lemon and Garlic Roast Chicken is one of my favourites for those days when I have not planned to make roast chicken. This chicken is spicy, citrusy and garlicky! It is full of flavour and pairs well with any of your favourite sides. Give this recipe a go if you want great tasting juicy chicken!
Roast chicken is cooked in most peoples home and there are endless marinade possibilities as chicken is so versatile and pairs very well with lots of different flavours and ingredients. I love making roast chicken when I need some tasty protein to go with a salad, fried rice or veggies and this marinade is super easy to make and you will probably have all of the ingredients already at home!
What do i need?
- Olive oil and Lemons – Every marinade needs an oil and an acid to really penetrate the meat and break down some of the fat. The lemons are the perfect natural acidic component and pair beautifully with chicken.
- Garlic and Onion – My favourite combo used in practically everything I cook!
- Cayenne pepper and Paprika – spice your chicken up with mild cayenne and smoky paprika.
Tips & Tricks
- The longer you marinate the better – within reason of course! I like to marinate chicken for 48-60 hours thats about 2 -2.5 days. This allows the marinade to penetrate the meat and break down some of the excess fat. Ever wondered how to get the entire chicken tasting as good as the skin and outside? It’s all about marinating! Prep it on a Sunday afternoon and pop it in the oven on Tuesday night, you won’t regret it!
- Pre-heat the oven to 200c, put the chicken in when ready and turn down the heat to 170c for one hour then check the chicken and increase temperature to 200c for the last 15 minutes.
- Use fresh garlic, fresh is best! This is a marinade not a rub so you want to be using fresh ingredients, the lemon and onion should be fresh too!
Serving Suggestions –
This chicken is great with anything, you can make it as part of a roast dinner, with Jollof Rice, Fried Rice or even Pomme Purée and gravy! I love using roast chicken leftovers for sandwich fillers or for salads. Try pairing it with some Fried Plantain. Enjoy and let me know how it goes in the comments!
Spicy Cayenne, Garlic and Lemon Roast Chicken
Equipment
- large bowl or Tupperware (big enough for the chicken)
- garlic press
- Peeler
- Sharp knife
- Chopping board
- pyrex or oven dish
- Tongs
Ingredients
- 1 lemon
- 6 garlic
- 1 onion
- 2 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tbsp coarse sea salt
- ½ cup olive oil
Instructions
- Wash and trim the chicken and dry. In a bowl add the liquid ingredients first followed by the herbs and spices garlic and onion and mix.
- Add the chicken to the marinade and use marigolds or disposable gloves to distribute the marinade all over the chicken and use your hand to scoop onions into the cavity. Once chicken is completely covered, cover and put in the fridge to marinate for at least 24 hours. I like to marinate my chicken for 24-60 hours for the tastiest results.
- When ready to cook take chicken out of the fridge at least 30 minutes before cooking. Pre-heat the oven to 180 degrees with fan on. Remove any excess onion pieces on the chicken and insert into the cavity. Now place in a pyrex or oven dish and put in the pre-heated oven.
- Set a timer for 45 minutes and check on on your chicken and baste before returning to the oven for another 30 minutes. At this point check the chicken and if not too brown turn up the heat to 200 for the final 10 minutes.
- Allow to rest 5-10 minutes carve and serve!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife #CANDL.
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Nice!
Roast chicken envy !