Ginger and Chilli Roast Chicken

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Roast chicken

This scrumptious recipe for a ginger and chilli roast chicken is my partner’s latest creation and makes great PP days comfort food. It’s extremely easy to prepare and makes a delicious dinner as well as providing great flavoured roast chicken leftovers which can be used the following day as a filling for the oat bran galette and other recipes. The only recommendation is to remove the skin before serving.
Got family or relatives coming over for a meal or fancy something a little special for the weekend? This no-fuss recipe won’t let you down.

Preparation time: 20 minutes

Cooking time: an hour 1/2 to 2 hours


1 whole medium-sized chicken
1 lemon
1 red chilli pepper
1 centimetre cube of fresh ginger
3 cloves of garlic
1 teaspoon of paprika
2 teaspoons of dried oregano

Let’s get cooking

1. Pre-heat the oven at 190 degrees (if your oven is not fan-assisted, 200 degrees is ideal)
2. Slice your lemon in half, make a few cuts into the flesh of the lemon and squeeze some of the juice into the cavity before stuffing the lemon halves inside
3. Put the chicken in a roasting tin
4. Chop off the end of the red chilli with the green stalk, then halve along its length and de-seed it. Chop into small slices as we will be stuffing these into the chicken breast
5. Peel and chop the ginger into similar sized pieces
6. Halve the 3 garlic cloves along their length
7. With a blade of a sharp knife stab into the chicken breast (roughly an inch) to create small pockets which you will need to stuff with the chilli, garlic and ginger
8. Finally, dust with oregano and paprika
9. Place in the oven and cook for an hour 1/2 to 2 hours depending on the size of the chicken ensuring that the skin is well browned. Once the chicken looks ready, cut into the chicken leg as shown in the picture above to ensure the juices are clear and there is no blood before serving