Whole Black Pepper Chicken Roast
A simple yet extremely flavorful Roasted Chicken for those busy weeknight dinners. You will love this Chef’s Recipe!
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Whole Black Pepper Chicken Roast
Description
A Whole Black Pepper Roasted Chicken is a simple yet flavorful dish that delivers a burst of peppery goodness. A whole chicken is generously coated with a perfect mixture of coarse black peppercorns, paprika, chilli, and thyme. The chicken is then roasted in the oven until the skin is crispy and the meat is juicy and tender.
Ingredients
Instructions
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Preheat oven to 218 º c / 425 º F.
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Crush the fresh ginger and garlic to a paste.
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Rinse the fresh chicken thoroughly in cold water. Remove the giblets, Rinse the insides. Remove any excess fat and slimy bits. Leave the skin on the chicken.
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Pat dry the chicken, inside and out with paper towels.
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Combine the ingredients for the marinade (except olive oil and onion rings) together and rub well into the chicken, inside and out. Use a fork to pierce in a few places carefully without tearing the skin.
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Allow resting 10 minutes.
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Drizzle the olive oil all over the top, using hands to gently rub over.
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Truss the Chicken: Use kitchen twine (double cotton thread) to tie up the chicken. This gives a good shape to the roasted chicken. In order to do so, first, place the chicken breast side up. Pull the neck skin over the neck opening and tuck underneath the chicken. Also, tuck the wing tips under the chicken neatly. (Wing tips brown easily, so it’s a good idea to tuck them under there).
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Now hold the center part of a long piece of twine (about 4 feet long) just under the tucked neck flap and slowly pull both ends over the drumsticks. Do a loop over the drumstick ankle bones and pull the twine inwards to the center, thus pulling the drumsticks together at the same time. Hold the ankles together and tie a tight bow around them, with the ends of the twine. The chicken is now perked up and ready to be roasted.
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Place the Chicken (Again, Breast Side Upwards) in a roasting tray/tin lined with thick white onion slices. Skip the onion if you don’t like the flavor. Use sliced potato instead. This keeps the chicken from laying in its drippings while roasting.
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Roast on the lower rack of your oven, with heat from below and above if possible. Roast for 1 hour.
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Remove the chicken from the oven, baste the top of the chicken with some of the oil that has dripped down below.
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Return to an upper rack in the oven for the remaining 20- 30 minutes, just until the skin has crisped evenly all over and is golden brown in color. A meat thermometer should give you a reading of 74°C (165°F).
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Serve on a bed of steamed or stir-fried vegetables like broccoli, carrots, and cauliflower with a baked potato dish to accompany the chicken.
Note
- Don’t be tempted to add more paprika/ smoked paprika than in the recipe. Black pepper needs to shine through.
- Leftover chicken can be shredded and used to make a flavorful chicken salad the next day.
- Key Ingredients: Chicken, Pepper, Parika, Ginger Garlic, Salt, Olive oil.
