Ingredients

How to make it

  • The chicken should be at room temperature.
  • using your fingers, massage the chicken skin and then start creating a cavity between the skin and the flash by slowly stretching and loosening this area. Do this carefully, gently and slowly so that you essentially have a completely loose skin like a wrapper. Be careful to not tear the skin.
  • Roast the cumin and corander seeds separately and then combine and cush into a powder. It can also be grainy if you prefer it more coarse.
  • Crush the garlic and add to the seed mixture.
  • Finly chop the chillies and add to the mixture.
  • Add the dry rosemary. If using fresh, bruise the leaves and add to the spice mixture.
  • Add all the olive oil to the spice mix and leave to infuse for at least one-two hours. (You can make this mix a day in advance and make a mixture you can bottle and use when needed.)
  • Once well melded, add the mixture beneath the skin with a spoon. Then using you (very clean hands) massage the mixture to cover the underlayer of skin and flesh). Do this gently and thoroughlt, going to all areas ofthe chicken.
  • Once done, clean your hands off the outer skin to oil it. You can add some regular olive oil if you want to ensure the chicken is well oiled.
  • You will need to truss the chicken so that it is very compact (this is so that it does not lose heat during the cooking process). I have tried hard and long to learn trussing, unsuccessfully, so just tie the legs at their ankle joint and slip the wing between the leg and breast. Alternatively, skewer the chicken to hold it together (I did this and it worked beautifully. However, keep in mind that the skewers are not too long as you will need to change the sides of the chicken during the cooking process.)
  • Put the bunch of basil flowers into the cavity. This is really cosmetic, but it aromatises then entire chicken. You can leave this step out if you want. Alternatively to can cut a few lemon wedges and add them with garlic cloves which will gently roast.
  • Put the chicken, one side down, in a preheated over (350-375 F). I used a porcelaine dish and it worked fine. (BTW, using an over thermometer to ensure the correct temperature. They are more reliable).
  • Baste after every 10 minutes.
  • Flip the chicken to other side after 15 mins from having put it into the over and repeat the same process.
  • After another 15 mins, turn the chicken onto its back and roast for another 60-70 minutes, basting frequently.
  • The sign that all is going well is that the skin should crispen (but not crackle). If you are basting frequently, this should not pose a problem.
  • After cooking time, pierce the breast and ensure the cooking juice is completely transparent, which means the chicken is cooked inside. If the liquid has color, continue cooking till it is clear.
  • You chicken is done. Take it out of the oven and rest for 5 minutes. If your chicken is properly roasted, it will just break off the bone with very little effort.
  • I served a very generous half chicken per person with over roasted winter vegetables (marinated briefly in the same rub mixture, and some honey for the carrots).

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  • jieguan28 13 years ago
    chicken rotisseries supplier:we may supply the chicken rotisseries,Shawarma machine and so on.
    my hotmail is jieguan28@hotmail.com
    if need,feel free to contact me!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    one delicous chicken luv it high5 thanks
    Was this review helpful? Yes Flag

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