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New Nigerian Christmas Chicken #3: Suya-spiced Roast Chicken

by on December 21, 2016

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!


You’ll need

  • a 2 – 3kg bird
  • Suya spice
  • Salt
  • 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. 

Barbara Kafka recommends moving the chicken after the first 10 minutes with a wooden spoon or spatula to keep it from sticking.

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