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Athene Spices Roast Chicken

Athene's Simple Roast Chcken

1 whole chicken, uncut, about 1.5kg

2 tbsp Lemon Lime Pepper Salt 
or 
2 tbsp (or more) Hot Chick Spicy Salt
4 tbsp of date vinegar /balsamic vinegar
2 whole head of garlic
2 onion
50g butter, cut into cubes

Directions :


  1. Preheat oven to 160 degrees C.
  2. Wash and clean the chicken. Using a sharp knife or kitchen scissors, cut on the backbone to flatten the chicken. Remove the neck if you wish.
  3. Cut the top off the heads of garlic, making sure every clove is cut. Peel onion, cut a cross half way down the onion, be careful not to cut all the way through.
  4. Crush the spice salt, rub all over the chicken. Try to slip in some of the spices under the chicken skin, just be careful not to tear the skin. Spare about a teaspoon of the spice salt.
  5. Drizzle the chicken with the balsamic vinegar, massage gently.
  6. Place the chicken in your baking dish, skin side up. Pack the garlic cloves and onions in the pan with the chicken.
  7. Sprinkle the remaining spice salt on the garlic cloves and onion. Spoon the remaining marinate all over the chicken and onion.
  8.  Dot butter cubes all over chicken
  9. Roast for 55 minutes, or until juice runs clear.
  10.  Remove the chicken from the oven, cover with aluminum foil, and allow to rest for 15 minutes before serving.
  11. Serve with the roasted onion and garlic. Great sides will be roasted toots vegetables or homemade mash potatoes and fresh tomato and greens salad