Spicy Roast Chicken

This is an amazing easy dinner recipe!

I love this Spicy Roast Chicken because all you have to do is marinate and pop in the oven.

How simple is that?

Plus, it's a great healthy and delicious recipe for when you don't have the energy to cook.

Serves: 4 
Cook time:
2 hours 
Prep time:
15 minutes 

1.5 - 2kg whole chicken, raw 
2 spring onion stalks, sliced thinly 
10 basil leaves, chopped finely 
2 thyme sprigs, chopped finely 
3 tbsp tomato paste
2 large garlic cloves, crushed
1/2 lime, juiced
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper 
1 tsp dried coriander
2 tbsp olive oil

Added veggies (optional)

2 white potatoes, cut into wedges
2 carrots, quartered 
2 brown onions, quartered 


  1. Pre-heat oven to 200 degrees celsius
  2. In a mixing bowl, add the spring onion, thyme, basil, tomato paste garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper, dried coriander and olive oil and mix well.
  3. At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.
  4. Divide the mixture into three and place one third down one half of the breast, and then repeat down the other half.
  5. Use the last third of the mixture and rub all over the chicken.
  6. With a generous hand, sprinkle salt ALL over the chicken.
  7. Using a piece of twine, tie a knot around the legs, and bring the remaining twine through the thigh fillet and then turn the chicken over. Tie a knot around the back to keep it in place. 
  8. Place into a nonstick baking tray and into the oven for 1 hour. 
  9. Remove after the hour and throw in the veggies with a little splash of olive olive oillace 1 half of the lemon inside the chicken cavity, and the other just loose in the tray. 
  10. Leave for a further 30-40 minutes to cook with the vegetables. 
  11. Serve! 

    1. Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy!