A spicy makeover on the classic whole roast chicken! This whole roast chicken is super juicy with the right kick of spiciness!
Internet is flooding with whole roast chicken recipes thanks to the upcoming Thanksgiving Day and I too could not escape the temptation! Whole roast chicken is always a family favorite and we keep looking for excuses to make this at home!
And what better timing could it be than now! This time I thought of enhancing the spice quotient of the classic whole roast chicken compared to my earlier recipe which I shared a while back.
That one was the classic buttery whole roast chicken and today I present to you the spicy counterpart of the same!
After going through few different kinda whole roast chicken, I finally arrived as my own version of the spice rub for my spicy version of whole roast chicken.
This time I didn’t have any fresh herbs, like thyme, rosemary, oregano etc. handy. So, I decided to skip the herbs and use a blend of spices to create a unique flavor that suits our taste buds.
To be very honest, I was a bit worried about how the spice blend would complement the final whole roast chicken, but I went ahead with my gut feeling.
And thank God I did! This spicy version of whole roast chicken turned out to be simply fantastic and irresistible!
The meat of the roast chicken became very succulent & juicy which absorbed the spices beautifully and reward you with a gorgeous whole roast chicken experience. It’s a must try!
For making my spicy whole roast chicken this time, I used a blend of following spices – celery salt, paprika, ground coriander with garlic paste and unsalted butter.
Celery salt is my new-found love and I am getting addicted to it with each passing day!
I bet you will too once you start using it. The ground coriander adds a depth of earthy flavor to your whole roast chicken and the paprika adds the kick of spiciness complementing each layers of flavors.
You can balance the flavors but adjusting the amount of different spices as per your liking.
You guys just have to trust me on this and give this a go! This different version of whole roast chicken is so good that it alone can steal the show of your next house party!
The added reward of this roast chicken recipe is the crispy roasted spicy potatoes. I urge you not to skip the potatoes in this; trust me your guests will reach out for potatoes more than what you would expect.
The potatoes, being a very bland vegetable, gets a makeover with all the chicken juices that seep into them and they absorb the flavors like crazy; hence such deliciousness.
If you are making this whole roast chicken for your upcoming party, just keep in mind these couple of points to ensure best outcome – firstly, don’t use frozen chicken.
Use a fresh chicken as it will have less moisture. Secondly, choose a chicken of about 1.5 kg (that’s approximately 4 pounds) in weight as it will have more fat content than the smaller bird. Make it soon and enjoy!
- Skin-on whole chicken – 1 of about 1.5 kg
- Celery salt – 1 tbsp
- Paprika powder – 1 tbsp
- Ground coriander – 1 tbsp
- Garlic paste – 1 tbsp
- Unsalted butter – 3 tbsp (45 gms), softened
- Potatoes – 6, medium
- Onion – 2, large
- Olive oil – 4 tbsp
- Salt and pepper to taste
- Preheat the oven at 200 C / 400 F and place the grill rack at the center of the oven.
- Wash the potatoes well scrubbing off all the dirt. Cut the potatoes into 1 inch cubes (do not peel them as the skin will become crispy and tasty after roasting!)
- Peel and cut the onions into ½ inch thick slices.
- Place the potatoes and onions on the roasting tin in a single layer. Drizzle with olive oil and season with salt. Mix and make sure to keep everything in single layer only.
- Wash and pat dry the chicken thoroughly. Lightly season it with salt and pepper on both sides and inside the cavity.
- Prepare the rub for the chicken by mixing the softened butter with celery salt, paprika, coriander and garlic paste using a fork making sure the spices are mixed homogeneously.
- Rub the chicken all over with the prepared butter-spice rub using a brush. Then place the chicken on the roasting tin over the potatoes and onions that you had arranged.
- Roast/grill the chicken at 200 C for about 1 hour and 15 minutes or until the internal temperature of the thickest part of the chicken (which is around the joint of thigh and leg) registers 165 F on an instant read thermometer. If you don’t have a thermometer, cut the chicken and check if the juices are running clear and there is no pink left in it. Also if you try to insert a toothpick, it should go in smoothly without much of resistance. Your chicken is then properly cooked.
- Let the chicken rest for 15 minutes before carving. To carve the chicken, first cut the joint between leg and thigh. Then separate the thigh and the wings. Finally take out the breast meat an reserve the breast bones for soups/stews.
- Serve your delicious spicy whole roast chicken with the roasted potatoes and onions. Enjoy!
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