This recipe was inspired by Domestic Sluttery’s Thursday mailing recipe, I’ve made it twice since and I am now considering how soon can I make it again before Pete asks me to move out with my roast chicken. Pssst if you are not signed up to DS newsletter, you so should! Do it here
If you follow this recipe you will have a moist, tender succulent chicken with ridiculously crispy skin that burns your mouth. It’s addictive, once you have a bite of that skin you are done. There is no going back. I’ll leave the meat and have the skin, thank you. Okay, once I am done with all the skin I’ll start eating meat because did I mention? It’s moist and succulent.
- 1 Large Chicken
- Olive Oil
- 1 Lemon, halved
- 1 Garlic Bulb
- 4 Garlic Cloves, peeled
- 1TSP Aleppo Pepper
- 2.5 TSP Ground Cumin
- 1TSP Cayenne Pepper
- 1.5 TSP Paprika
- 1 TBSP Chilli Flakes
- Preheat the oven to 180C.
- Place the chicken in a large roasting tray and cover the skin with the olive oil. Massage it and get the oil into all nooks and crannies. Now season it well with salt and pepper
- Stuff the Lemon and the Garlic Bulk inside the cavity. Peel off the outer layer of garlic skin, but make sure it stays together. Stuff garlic cloves into elbows and knees of the chicken (use your muscles!)
- In a small bowl mix Aleppo Pepper, Ground Cumin, Cayenne Pepper, Paprika and Chilli Flakes. Now, smear this mix all over the chicken skin, once again be thorough and get it in all hidden spots
- Loosely cover the chicken with tin foil and put it in the oven. You need to roast the chicken for 1 hour and 45 minutes. After chicken’s been in the oven for 30 minutes baste it in its’ own juice. After another 30 minutes lose the foil and baste the chicken again. Give it another 20 minutes and baste one more time.
- After 1 hour and 45 minutes take it out of the oven and leave it to rest for 10 minutes (do not touch, do not be tempted to carve straight away).
Enjoy with a side of mash and some veggies and leftover meat can be used for sandwiches or these Double Decker Nachos.