Half Roast Chicken


Half Roast Chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.



Portion Size 4


4 Chicken Fillets or Half Chicken or legs or whole chicken
100 ml Vegetable Oil
5 gm Paprika
5 gm Garlic (chopped And Pureed)
5 gm Thyme (Picked and chopped)
50 gm Melted Butter
Salt & Pepper


1. Place All ingredients into a bowl mix well.
2. Either place your chicken on a tray and pour marinade over, or you can place chicken individually into the bowl ensuring full cover,
3. Cover and marinade for a minimum of 2 hours
4. Cover in foil and bake in preheated oven at 170c for 30 – 35 mins( whole chicken 1.5 hrs – 2 hours)
5. Remove from oven and serve ,Drizzle a little melted butter and a sprinkle of parsley.(

Chefs Tip:

1.To see if chicken is cooked Put a knife in the thickest part of the chicken or near a bone, Ensure meat is white throughout. (Or use a Temperature probe ensuring temp is 75+.)
2. This dish is great with Plain boiled broccoli florets (Seasoned with salt and pepper and buttered boiled potatoes.)

It's only fair to share...Tweet about this on TwitterShare on Google+Share on LinkedInPin on PinterestShare on FacebookShare on TumblrShare on Yummly
Tags: ,
Average Member Rating

(5 / 5)

5 5 2
Rate this recipe

2 people rated this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *