Spicy roast chicken with fried onion

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

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!


  • 1 x 2 kg free-range, corn-fed chicken
  • 75 g ghee


  1. 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.
  2. ‘Spatchcock’ chicken by cutting away backbone and then flattening out bird. Coat chicken liberally with marinade, then cover and leave for 2 hours.
  3. Preheat oven to