Tired of the same old chicken roast recipe? How about something spicy, moist, and incredibly tender instead?
To all of you chicken lovers out there, put on the apron, and let’s get cooking. This 2-step recipe is incredibly easy to follow, and the result in the end is just exquisite.
- One chilled chicken, 3 ½ pounds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 minced garlic clove
- 1 tablespoon minced rosemary
- 1 tablespoon freshly ground pepper
- 1 tablespoon ground fennel seeds
- Piri Piri Sauce and Wasakaka Sauce, for serving
How to Make Your Tender Roast Chicken
Grab a medium-sized bowl and mix the lemon zest and juice with the oil, garlic, fennel seeds, and pepper. Whisk them well, and once you get a smooth mixture, take the chicken and rub the spices all over it, both inside and out. Set aside the chilled chicken until it comes to room temperature.
Preheat your oven to 400°. Tie the legs of the chicken together and twist the wings behind its back. Place it in a roasting dish, breast side up. Season everything with salt. Keep in the oven for 55 minutes until there are clear juices after piercing an inner thigh. Transfer to a carving board and let the roast chicken rest for about 10 minutes. After that, grab a meat knife and cut the chicken into 8 pieces. Serve the dish with the Piri Piri and Wasakaka Sauces (you can prepare those while the chicken is in the oven). Enjoy!
This rich, savory roast chicken goes incredibly well with full-bodied Chardonnay. The lemon flavor of the roasted dish is perfect with bright white Burgundy.