Ingredients
The following ingredients have 5 Servings
- for the spicy oil
- 3 teaspoons mixed spice of your choice (I used a chicken spice)
- 1-2 teaspoons smoked/sweet paprika
- 1/2 teaspoons cayenne pepper (optional)
- 2 teaspoons dried mixed herbs
- 1 teaspoon salt
- black pepper to taste
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- for the roast chicken
- 1 x 1.5-1.8kg free-range chicken (giblets removed)
Instruction
- Pre-heat the oven to 180°c.
- Combine all the ingredients for the spicy oil in a small bowl and mix well.
- Season the chicken lightly with salt, not forgetting about the cavity.
- Place the chicken onto a baking sheet / into a roasting pan then brush with the spice mixture, ensuring you cover the skin completely. For added flavour you could also brush some of the mixture into the cavity of the chicken.
- Place the chicken into the pre-heated oven and allow to roast for 1 hour - 90 mins, or until the juices run clear when you make a cut between the drumstick and the breast. Baste the chicken every 20 minutes with the remaining oil mixture.
- When the chicken is cooked, remove from the oven then cover with foil and allow to rest for 20-30 minutes.
- Carve the chicken and serve.
