Tuesday, 3 January 2017


Sunday roast is a popular ritual in most homes in the UK, which might include either a Roast Lamb, Beef, Chicken and Potatoes, Yorkshire pudding, steamed vegetables and gravy. This recipe is a fool proof way of achieving the perfectly moist Chicken each time. In my experience of cooking and my upbringing of enjoying organically reared Chicken, I recommend you buy either a Corn fed , free range Chicken or better still an Organic Chicken. It makes a big difference to the taste and texture of the dish. Enjoy the video on my YouTube channel, Ndudu by Fafa, and the transcript below. Don't forget to subscribe, try the recipe, leave comments and share. Enjoy!

1.6kg of corn fed and free range Chicken or an Organic chicken. 
30g of finely chopped fresh Thyme
4 cloves of peeled and thinly sliced Garlic
1 tsp of Ancho Chillies. 
20 ml of Olive oil
500ml of Chicken stock
1 Jalapenos chilli
2 large Onions
20g of grated Ginger
10g of Greek basil or Basil (Optional)
Juice of 1 Lemon
Salt and Pepper to taste

Place the sliced onions  (huddled together as a base for the Chicken) in a roasting tray and place the Chicken on top of the Onions.

Add 15g of grated Ginger , half the chopped Thyme, Lemon juice , Ancho chillies, Olive oil and salt to a bowl . Mix everything together and set aside. 

Stuffing the Chicken
Insert the Garlic slices, the remaining Thyme, Ginger, Basil and Jalapenos chilli
into the cavity of the Chicken. 

Pour the marinade over the Chicken and rub it all over the Chicken until its completely covered. 
Cover the Chicken with a cling film and refrigerate it for a minimum of an hour. 

To cook

Preheat your oven to 200*c
Remove the Chicken from the fridge and bring to room temperature , which can take up to 20 minutes. 

Remove the cling film and discard. Add the Chicken stock and cover the Chicken with foil ensuring every opening is sealed. Place the Chicken in the middle of your oven and bake for an hour and 20 minutes. 

Check the Chicken after 45 minutes and scoop some of the juices over the Chicken. 

Remove the Chicken from the oven after an hour and 20 minutes and leave it to rest for about 5-7 minutes. 
Carve your Chicken and enjoy with roast Potatoes, Salad, Vegetables, Jollof rice etc. 

Watch how to cook the perfect Jollof rice to accompany your Chicken. 

The perfect party Jollof Rice

All photos, Videos and recipes are by the owner of this blog.

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