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Juicy Roast Chicken

Even before I learnt to cook well, I’ve been a marinade Queen, thanks to my mum. Even my brothers are experts in the art of the marinade. Chicken, turkey, beef, goat, pork, etc, all benefit immensely from this marinade. If my mum marinades chicken, or other meat, you just know you’re sucking the bones after eating the flesh.

Juicy Roast Chicken

Juicy Roast Chicken

Thanks to her, people come to my house at birthdays (mine and DH’s), Christmas, Easter, etc, and they ask for my chicken. As in, that’s how they ask ‘Deema, please I hope you made your chicken). I don’t disappoint. Now you can learn to make ‘my chicken’.

The difference between this and every other chicken you eat is the flavour and the feel. This is a far cry from the normal fried chicken you eat at Christmas, and at other events. It’s much healthier too, as there’s no deep frying involved. The resultant chicken is really moist and full of flavour, you’ll never make chicken any other way again.

In the course of roasting/baking, the chicken releases it’s natural oils and I always save that to use in other recipes. Just make sure you’re not on a diet when you make this. It’s purely irresistible!

Ingredients

  • 10kg of chicken pieces (scale down as required)
  • Paste of 30 cloves of garlic, 6 medium red onions, and 10 1 inch fingers of ginger
  • 30 atarodo (habanero), blended with 8 cups of water (use as much or as little atarodo as you can handle)
  • 1 1/2 tablespoons of dried thyme
  • 2 tablespoons of paprika
  • 4 tablespoons of salt
  • 8 stock cubes
  • 1 tablespoon of cumin
  • 1 tablespoon of olive oil (to help emulsify the marinade)

Directions

  1. Wash and drain the chicken. Put the pieces in a large bowl.
  2. In a large bowl, mix all the other ingredients very well.
  3. Pour the marinade over the chicken, use gloved hands to mix very well (give the chicken pieces a long massage. LOL)
  4. Refrigerate the chicken for at least 10 hours.
  5. Preheat your oven to 350, and place the chicken pieces on ungreased baking sheets. Bake for 1 hour and 20 minutes (start checking at 1 hour).
  6. Enjoy!
  7. They freeze perfectly, so if you have guests, just pop a few, microwave/oven warm, serve with coleslaw and a drink. That’s all!

Happy Holidays!!!

Chidinma
 

Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 21 comments
mummyf - December 14, 2015

Definately doing this to my xmas chickens!!! 🙂
Well done deema.

Reply
muma - December 15, 2015

Thanks Dreams for this . I have being thinking of what to prepare for my guest dis xmas esp on my wedding anniversary day 26th.
Pls dis Refrigerate for 10 hrs , which means i have to start a day to the main day of preparing it?. Pls clarify me i don’t really understand.

Reply
    Chidinma - December 15, 2015

    Yes, start at least a day before you roast. You can even freeze for much longer.

    Reply
Bunmi - December 15, 2015

Please where can I get the paprika and cumin?
and is there a substitute

Reply
    Chidinma - December 16, 2015

    Hi Bunmi, you can find them in the spice section of a good shop/store, eg Shoprite. There aren’t any direct substitutes for them.

    Reply
Yamma - December 17, 2015

Hello Deema, job well done! Was just wondering what should be done to the marinade after marinating the chicken. Did you put it together with the chicken in the oven or you baked the chicken alone and discarded the marinade?

Reply
    Chidinma - December 18, 2015

    Hi, Yamma, please discard the marinade. If you want to use some of the marinade for another purpose, take out a little before putting the chicken in it, ie immediately after mixing.

    Reply
tgirl - December 24, 2015

why bake on ungreased sheets? just curious..

also do you know the baking time for turkey…not using chicken..many thanks

Reply
    Chidinma - December 24, 2015

    Tgirl, it’s unnecessary as the chicken releases enough oil to prevent sticking.
    Turkey, depending on how thick the cuts are, might take a bit longer, but only a bit. Give it 10 more minutes, and see

    Reply
Bella - January 11, 2016

I love this. I’m a visitor here. Curtesy wives connection blog. Will try out this recipe even though I’m single and I live with my friend, who is a girl of cos.
just to clarify. Do I refrigerate after marinating? Before baking? And lastly I don’t have a scale. I noticed u always weigh, any other alternative to that?

Reply
    Chidinma - January 11, 2016

    Welcome, Bella! You refrigerate after placing the chicken in the spice mixture, before baking.
    I always use a scale because any healthy eating plan should involve portion control, you get?
    I really don’t know of any fail-safe alternative to a scale. If you, can, I would suggest getting a scale. It’s very inexpensive, and helps a lot.

    Lol @ your room mate clarification.

    Reply
Ada - February 27, 2016

I made this chicken for my husband’s birthday party and it was so so so so yummy . I’m looking forward to trying your other recipes ; -)

Reply
Rai - March 31, 2016

Hi Deema. Good Job.

Please did your freeze the chicken with the marinate sauce or just the chicken. Then my oven has only markers and not temperatures written on it. How do I know the right temperature?

Reply
    Chidinma - March 31, 2016

    Hi Rai, thank you. I froze the chicken in the marinade. Then I let it thaw, before baking.

    What kind of markers does your oven have?

    Reply
      Rai - March 31, 2016

      Thank you for replying super fast. Just little chip marks that go clockwise as you turn the knob

      Reply
        Chidinma - March 31, 2016

        Hmmm, I don’t know the type o. Can I bother you for a picture? Otherwise, the best option is to get an oven thermometer

        Reply
shade - July 7, 2016

I just made this and its so delicious. Thank you so much for the recipe!

Reply
venuss - July 27, 2016

Hey! Made this today. Marinade for only one hour, I forgot to add my olive oil. It still came out deliciously delicious. Its really the best. Mwah!!!

Reply

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