How to make spicy roast chicken (with no garlic!) that gives you the perfect balance in flavor and the most tender juiciest chicken with crispy skin! Let me show how I roast my chicken into a juicy, flavorful, fall apart, crispy skin state of deliciousness.
With ready made chickens looking temptingly delicious you've no doubt been lured into making it a habit of eating ready made chicken. They make it so easy for you don't they and it's also so convenient. Trust me when I tell you this - convenience yes, taste yes, but the control you have on how much and what you add onto your own chicken is worth every second for your family. With this even juicier, spicy balanced flavorful chicken you will want to do it yourself. There is no other spice that will give you this flavor and fragrance in a chicken roast dinner.
The crazy thing is that it takes no time at all. Now you can find chicken in the supermarket that's cleaned, no giblets or they wrap the giblets up neatly for you and place the package inside the cavity of the chicken incase you want to use them. If that's not enough they even wrap the wings and tuck them in so neatly. The reason the wings get tucked in is because they're so tiny and thinner than the rest of the chicken they will cook a lot quicker and could burn easily. I promise you are going to love this spicy roast chicken
Basting The Chicken
If you've been following this blog for while you will know that I am all about suggestions and preferences but I wont tell you what you must do. To each his own. Different countries, food, cultural backgrounds, cooking techniques etc. However, although I'm all about basting I also try to do it very quickly and only if necessary. In this spicy chicken roast I did just one round of basting because there was no need for more. That and also the fact that a simple thing like opening to baste, you lose heat and when I've been preheating the oven for 20 to 30 minutes before roasting, I'm not about to lose any heat. I basted once after the first 20 minutes or so and then I didn't open the oven again until it was done.
Spices and Herbs
It goes without saying for those of you who are signed up to my newsletter that we are all about spices and pasta in this house. Spices elevate any dish, inspire you to try something new, introduce you to a world of cuisine you may otherwise not have thought of so right there already my love of spices is rather transparent.
Our Smell and Taste online shop carries a range of homemade, artisanal spices that are all creatively mixed, ground and toasted. These non-irradiated spices are all 100% natural with absolutely no nasties added, MSG free, preservative free yet still flavorful and fragrant. Here's why adding the spices can only enhance the taste and appearance of your food. This particular spice is one that where there is no garlic in any form added to the spice.
Spice and Chicken Roast Without Garlic?
This spice creation was a very special one with my daughter in mind who currently cannot eat garlic in any form. When thy fell in love with the smell and taste of the spice I was more than pleased. That they have now used it a few times on their meat dishes I am beyond excited to bring it to you too.
This is a blend that we've been working on and will soon launch so remember to stay in touch for product news, hints, tips, recipes and 3 small recipe books making it quick and easy to get through some delicious recipes.
You can visit our Smell and Taste Spice Shop here.
How To Check For Doneness
You will know when you insert the tip of a sharp knife into the either the thigh or drumstick (the thickest part). If the juices run clear the chicken is ready, otherwise they will be a pink/red color which means you need to continue cooking. The most accurate way to tell however is with a instant food thermometer. It will register to 75 degrees when your chicken is ready.
My Tip here is that your thermometer may read anything from 72 to 78 but don't panic, instead look at where you've inserted the thermometer. The reading on the breast will be different )or even higher) than that of the thigh.
Spicy Roast Chicken Prep
- Take the chicken out the fridge at least an hour before cooking. I know there are a lot of people who don't believe this is necessary but it is. It allows even cooking throughout the chicken.
- Peel and half the potatoes, dry, spices and add the oil.
- Coat the chicken in the spice mix, add oil, coat well, under skin melted butter and salt.
- Add lemon and rosemary into the cavity of the chicken.
- Use a rack to hold the chicken if adding potatoes to prevent the potatoes sitting in the liquid and not crisping.
- Have a little water in the pan. Why?
- a) To prevent any burning on the bottom of the pan and;
- b) To help create moisture in the oven for the chicken.
- c) The water has time to cook into a flavorful natural gravy without adding any flour! The juices and fats from the chicken fall into the water and you end up with the most delicious pan juices.
Resting The Chicken
This is something you've either heard of and don't do or heard of and swear by it. Let's go with the latter because you too will swear by it if you rest your roast meat before slicing into it. You can be making a roast pork, chicken, prime rib roast or rump roast - essentially resting in all of these and more is a smart move. When you rest the roast you allow the juices to redistribute themselves back into the meat (or into the muscle fiber) and that my friends will give you the most juiciest meat ever! Making a great meat roast does not lie in the resting alone as there is oven temperature and cooking time that also add the delicious end result but resting is certainly right up there.
This spicy chicken roast is perfect on its own but with these roast potatoes you probably won't need much else. If you do don't worry you can take a look at these salads for inspiration. This light cucumber and onion salad is refreshing in summer or serve with crusty No Knead Bread.
Store your left over chicken roast in a container with a sealed lid. When youre ready to eat simply warm it up in a preheated oven on 180 degrees Celsius. Microwave on high for a minute or two also works.
More Roasted Meat Recipes
You can never have enough chicken recipes, there's always one just a little more tastier than the last.
Need More Recipes?
Shop our online store for quality all natural spices.
After creating this recipe we are happy to report that considering that it doesn't have any garlic it still confidently adds a phenomenal taste and fragrance. As mentioned stay in touch for the end product on our shelves however you can still make this recipe using our current, loved and most sold 13 Spice - For all your chicken dishes!
How To Make Spicy Roast Chicken With Potatoes (Garlic Free)
- 1.3 kg whole chicken
- 1 ½ cups water
- 2 tablespoons chicken spice
- ¼ cup olive oil
- 6 to 8 potatoes washed peeled and halved
- 100 grams butter
- 1 fresh lemon halved
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 Tbsp. flaky salt
- Remove the chicken from the fridge at least an hour before you start cooking.
- Preheat the oven to 220 degrees Celsius with the rack in the middle.
- Pour the water into an oven tray and place the rack over.
- Place the chicken on a plate (it will collect any fats and spices) breast side up facing you. Sprinkle the spice all over the chicken and pour part of the olive oil over, dab it in with your fingers. Turn the chicken over and coat the opposite side. Make sure you have the entire chicken coated and oiled. Sprinkle salt over the chicken.
- Place half a lemon and a few fresh rosemary leaves into the cavity of the chicken.
- Add the potatoes into a bowl and sprinkle the spice and the remaining oil over and use your fingers to rub the spice and oil in. Just a few seconds. Pour some of the melted butter over the potatoes and roll the potatoes around making sure to they are all coated. Sprinkle the potatoes with salt.
- Place the chicken, breast side up, on top of the rack in the oven tray and add the potatoes on the sides of the chicken trying to get them mostly on the rack.
- Using a teaspoon pour small amounts of melted butter under the skin of the chicken. Lift the skin slightly to see if you can pour some melted butter in but if it's tight, leave it don't tear it simply pour it over the top and sides.
- Pour any remaining melted butter over the potatoes.
- Roast for 15 minutes at 220 degrees then remove the chicken and use a spoon to baste the chicken with the pan oils. Return the chicken to the oven for another 5 minutes and then drop the temperature to 178 degrees Celsius ( don't open the oven this time!) and continue roasting for another 40 minutes. Take the chicken out, increase the heat to 240 (maximum on my oven) give the chicken another final baste and return to the oven for 1 to 2 minutes to crisp on top. Watch it in those 1 to 2 minutes! Take it out once the center is slightly more golden brown and more crisp than it was. If you leave it too long it will start burning darker patches all over and we are trying to maintain the same color and texture throughout without using pieces of foil.
- Remove the chicken and place onto a plate to rest and return the potatoes for 2 to 3 minutes on the same heat.
- Add the potatoes to the chicken roast, sprinkle fresh rosemary, thyme and flaky salt over the potatoes. Pour some of the remaining pan juices over if necessary when serving. Enjoy!