This is the easiest and one of the tastiest roast chickens, ever. No need to brine, simply rub the chicken with suya spice – inside and out and a bit of salt, place in your oven on the highest – my oven goes up to 260 deg C, cook for 1 hour plus and voila…done.
I mean look at this fine specimen of a bird!
- a 2 – 3kg bird
- Suya spice
- Citrus juice – tangelos are a good choice, especially as they’re in season
Set your oven to the highest and place a rack in the centre. Mine goes up to 260 C
Season the chicken inside with some yaji and salt, rubbing all over; and outside, doing the same.
If you like, stuff the chicken with Acha Jollof, or with cut up lemon, apples, tangelos, ginger, garlic.
Place on a lightly greased, foil-lined tray the set chicken on it breast side up.
Put in the oven with the legs first. This will keep your chicken breast moist.
Roast for up t an hour or until the juices run clear.
Once the chicken is cooked, leave to rest for 10 – 15 minutes then remove with a large fish slice or by placing a wooden spoon into the cavity. You can carefully lift the chicken so the juices drain out.
Place on a platter – I add vegetables to my platter to make it more festive – lettuce, tomatoes, cucumber and herbs.
You can make some gravy with the pan juices:
I like to begin with a roux – a mix of equal amounts of flour and butter. Start off with1 tablespoon each. Stir, till cooked then slowly whisk in 2 cups of water, stock and the pan juices. Bring to the boil, and whisk, let simmer for 2 – 3 minutes. Adjust seasoning – a bit of black pepper here, salt there and voila, it is ready. Serve in a boat.
Devour the chicken with vegetables…
or sauteed greens.
Enjoy your Christmas feast happily every after. The end