Easy Spicy Whole Roast Chicken
Recipe type: Main
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Skin-on whole chicken – 1 of about 1.5 kg
  • Celery salt – 1 tbsp
  • Paprika powder – 1 tbsp
  • Ground coriander – 1 tbsp
  • Garlic paste – 1 tbsp
  • Unsalted butter – 3 tbsp (45 gms), softened
  • Potatoes – 6, medium
  • Onion – 2, large
  • Olive oil – 4 tbsp
  • Salt and pepper to taste
  1. Preheat the oven at 200 C / 400 F and place the grill rack at the center of the oven.
  2. Wash the potatoes well scrubbing off all the dirt. Cut the potatoes into 1 inch cubes (do not peel them as the skin will become crispy and tasty after roasting!)
  3. Peel and cut the onions into ½ inch thick slices.
  4. Place the potatoes and onions on the roasting tin in a single layer. Drizzle with olive oil and season with salt. Mix and make sure to keep everything in single layer only.
  5. Wash and pat dry the chicken thoroughly. Lightly season it with salt and pepper on both sides and inside the cavity.
  6. Prepare the rub for the chicken by mixing the softened butter with celery salt, paprika, coriander and garlic paste using a fork making sure the spices are mixed homogeneously.
  7. Rub the chicken all over with the prepared butter-spice rub using a brush. Then place the chicken on the roasting tin over the potatoes and onions that you had arranged.
  8. Roast/grill the chicken at 200 C for about 1 hour and 15 minutes or until the internal temperature of the thickest part of the chicken (which is around the joint of thigh and leg) registers 165 F on an instant read thermometer. If you don’t have a thermometer, cut the chicken and check if the juices are running clear and there is no pink left in it. Also if you try to insert a toothpick, it should go in smoothly without much of resistance. Your chicken is then properly cooked.
  9. Let the chicken rest for 15 minutes before carving. To carve the chicken, first cut the joint between leg and thigh. Then separate the thigh and the wings. Finally take out the breast meat an reserve the breast bones for soups/stews.
  10. Serve your delicious spicy whole roast chicken with the roasted potatoes and onions. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/11/easy-spicy-whole-roast-chicken/