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East African Roast Chicken Recipe

Experience the vibrant flavors of East Africa with this succulent roast chicken recipe, adapted from Rosamund Grant's "The Essential African Cookbook." A fragrant herb and butter marinade, infused with warming spices, transforms a simple chicken into a culinary masterpiece. Marinates overnight for maximum flavor, resulting in juicy, tender meat and perfectly crispy skin. Serve with your favorite rice dish or a refreshing salad for a complete and unforgettable meal.

Prep Time 30 mins
Cook Time 1545 mins
Calories 497.4 kcal
Protein 67g
Rating 4.0 (2 Reviews)
East African Roast Chicken 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for East African Roast Chicken

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How to Make East African Roast Chicken

  1. Preheat oven to 375°F (190°C).
  2. Remove giblets from the chicken; rinse and pat the chicken dry.
  3. In a bowl, combine 1/2 cup (1 stick) unsalted butter, 2 tablespoons finely chopped fresh ginger, 4 cloves garlic (minced), 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper (or more to taste), 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh parsley. Mix well to form a paste.
  4. Gently loosen the chicken skin from the flesh and spread half of the herb butter mixture evenly underneath the skin.
  5. Rub the remaining herb butter mixture all over the chicken, including the legs, wings, and neck cavity.
  6. Place the chicken in a roasting pan, cover loosely with foil, and marinate in the refrigerator overnight.
  7. Remove the chicken from the refrigerator 30 minutes before roasting to allow it to come to room temperature.
  8. Cover the chicken with foil and roast for 1 hour.
  9. Turn the chicken over, baste with pan juices, cover with foil, and roast for another 30 minutes.
  10. Remove the foil, place the chicken breast-side up, rub with a little extra butter (1 tablespoon), and roast for 10-15 minutes, or until the juices run clear and the skin is golden brown.
  11. Let the chicken rest for 10-15 minutes before carving and serving with rice or salad.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

3g

Fat

65g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes African Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Poultry African 1 Day Or More Dinner Party Chicken Dietary Low Sodium High Protein Low Carb High In Something Low In Something Meat Whole Chicken