Crowd Pleaser roast chicken
Winner winner chicken dinner! This recipe is a sure win to make any weeknight feel more special or as a main when you’re having people over. Whether you’re hosting or just feeding your family it’s great it can feed many and is usually loved by all. I like to cook mine low and slow if I have the time. The lower temperatures make the chicken come out moist and tender and the skin gets nice and crisp. So although the cooking time may be intimidating, the prep is super quick and low effort.
You can omit or swap any of the spices out if you have an aversion to any, and/or add any other Ingredients that you’d like to the roast. I love adding olives and capers sometimes.
INGREDIENTS
1 whole chicken cut into pieces (I usually ask my butcher to cut it into 8 pieces, but you can also use quarters)
3 teaspoon of salt, plus more to taste
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon cumin
2 bay leaves crushed
1/2 teaspoon allspice
1 teaspoon oregano
1-2 tablespoons chopped herbs like rosemary and thyme (fresh oregano would work too)
2-3 garlic cloves
1 lemon zested, then sliced
Cracked pepper - lots
2 tablespoons olive oil, plus more for drizzling
DIRECTIONS:
Place your chicken on a plate and season generously with salt and pepper.
In a small bowl combine 3 teaspoons of salt, 1 teaspoon paprika, 1 teaspoon ground mustard, 1 teaspoon cumin, 2 bay leaves crushed, 1/2 teaspoon allspice, 1 teaspoon oregano, 1-2 tablespoons chopped herbs like rosemary and thyme (fresh oregano would work too), 3 minced garlic cloves, zest of 1 lemon, and lots of cracked pepper. Drizzle 2 tablespoons of olive oil over it and mix until a paste is formed.
Rub the paste all over your chicken and then transfer it to a roasting pan.
*Note: If you’d like you can chop up some carrots and/or potatoes to go underneath your chicken and they will cook in the drippings.
Arrange lemon slices and herb sprigs around the chicken. Cook immediately or let marinate in the fridge for a few hours.
Once you are ready to bake the chicken, drizzle with more olive oil and bake in the oven at 300 for about 2 hours or until nice and golden.