We cook a lot of chicken at our house…mainly because we’ve got lots of farmer friends who gift out chickens all the time especially when the harvest is good. When you get used to seeing chicken all the time, you also get used to the popular methods of preparation such as boiling, frying or smoking. As the chief cook in the house, these methods have become some kind of routine for me. It’s not just a weekly thing; it’s a couple times a week at least. This time, i decided to do something different for the fam…roasting it whole. Believe me when i say whole roast garlic chili chicken is a show stopper any day, anytime. For roasting, i prefer using broiler chicken (not old layer) because it’s more fleshy and tends to absorb the spices it’s coated with better giving it a nice taste once it’s done. The garlic and chili combo never fails any day any time. I also love mine with a peppery outer layer so i keep re-coating the chicken while it grills with more garlic chicken marinade……Yummy! If you do get to try this out, don’t forget to let us know how it turned out.
Inactive: 20 min
Cook time: 1 hr 30 min
18 comments
When you say uncovered…does that mean the oven door or what….thanks always
Awesome.. Thanks
As seen on facebook: Amadioha loves ukazi soup
I really love this. But this recession no go make person get money to do am 🙁
You're welcome favour.
No i mean uncovered in the oven. The oven door must be shut.
Pls can I use a barbecue stand?
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lol! Okay just save it for later 🙂
Sure you can although you'd have to "Butterfly" the chicken so it'd cook well.
Thank you to tell us so much useful information. I’m glad to read it.
Herbal Incense
Wow, absolutely fantastic blog. I am very glad to have such useful information. Thanks.
Herbal Incense
You're welcome.
you're welcome.
No Maggi?
Nigerians and maggi knor ajonomoto. Must every food have it?
I honestly love your blog. It was very useful and it inspired me a whole lot. Thanks for sharing
Hi Anons, its not compulsory to add advanced seasonings to your cooking. Most times, plain meat stock, salt to taste or local seasonings such as okpei, ogiri, iru, dawadawa will do.
Thank you.