INGREDIENTS:
- 1 x 1.5g whole chicken, butterflied – or use your favorite chicken parts
- 4 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon finely grated lemon zest
- juice of 2 lemons
- 1 tablespoon chilli flakes*
- 1/3 cup (80ml) olive oil – I used garlic infused olive oil
- Place the chicken on a baking tray lined with baking paper. Place the garlic, salt, paprika, lemon zest and juice, chilli flakes and oil in a bowl and whisk to combine. Pour over the chicken and marinate in the fridge for 1 hour.
- Preheat the oven to 200ºC/390ºF. Roast the chicken for 35-40 minutes or until cooked through – I roasted mine for 1 ½ hours to get it really golden.
- * the chicken turned out spicy and I loved it but my husband thought it was a bit too hot; therefore, adjust the chilli flakes amount according to your taste.
Source: Technicolor Kitchen
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