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Spicy roast chicken with fried onion
Preparation info
- Difficulty
Easy
Appears in
Published 1999
An alternative to the traditional roast chicken, this version is still cooked in the manner that we all grew up with but the spicy marinade gives it a serious facelift. Try it out for your next Sunday roast!
Ingredients
1 x 2 kg 75 g
Method
- To make the marinade, dry-roast chillies over gentle heat until fragrant. Cool, then grind to a fine powder and combine with remaining marinade ingredients.
- ‘Spatchcock’ chicken by cutting away backbone and then flattening out bird. Coat chicken liberally with marinade, then cover and leave for 2 hours.
Preheat oven to
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