Alida Ryder will always come up with something so utterly yummy just at a time when I am looking for something different – and to go with a red wine. Chicken like this is superb with a bottle of chilled Durbanville Hills Pinotage 2012.
Preparation time 5 minutes
Cooking time 90 mins
Total time 1 hour 35 minutes
for the spicy oil
3 teaspoons mixed spice of your choice (I used a chicken spice)
1-2 teaspoons smoked/sweet paprika
½ teaspoons cayenne pepper (optional)
2 teaspoons dried mixed herbs
1 teaspoon salt
black pepper to taste
½ cup vegetable oil
¼ cup lemon juice
for the roast chicken
1 x 1.5-1.8kg free-range chicken, giblets removed
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 or into a 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 to 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.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart.
Click here to buy her books online.
Click here to buy her first e-book.
Click here to go to her fabulous website.