Wash and dry the whole chicken. Take the backbone out. You can save this in the freezer for when you make chicken stock. Turn the chicken over and press on the breastbone to flatten the chicken.
Blend all other ingredients to a paste. Rub paste all over chicken. Rub paste underneath skin, all over breast. Turn chicken over and rub paste all over. Rub paste underneath skin, on thighs and legs as best as you can. Cover and marinate for at least 8 hours. It's best to marinate overnight.
Heat your oven to 425 degrees Fahrenheit or 218 degrees Celsius. Place the chicken on an oiled tray. Cook in the heated oven for approximately an hour. Depending on the size of the chicken, it could take up to 1 hour and 30 minutes. 2 or 3 times during cooking, baste the chicken with the oil and juices on the tray. During the last 10 minutes of cooking, you can increase the oven temperature to 475 degrees to have a golden brown chicken. If you live in an apartment, the smoke alarm may go off so you can skip the high heat. The skin will still be crispy.
Let the chicken rest for 10 minutes before carving.
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