Spicy Chicken Roast

This is a spicy version of the traditional chicken roast and is inspired from the Thanksgiving Turkey Roast recipe. It's pretty popular among my friend circle after I introduced them to this. 

The best part is that it's so simple and easy that you cannot go wrong with this. Believe me, it’s restaurant quality. Try it out.

Serves: 4

Spice level: High

Preparation time: 20 Min.

Cook time (incl. Prep. time): 2Hr. 30 Mins.

Ingredients:

1. Chicken - 3 Lb. (whole, skinned)

2. Red Chilli Powder - 3 Tsp.

3. Turmeric - ½ Tsp.

4. Black Pepper Powder - ½ Tsp.

5. Lime Juice - Squeezed from half lime

6. Veg. oil - 2 Tbsp.

7. Salt to taste

For stuffing:

8. Red Onion - 1 (small, cut in cubes)

9. Garlic - 6 cloves

10. Lime - 1 (cut in cubes)

Preparation:

1. Clean the chicken and wipe it dry with a paper towel. Make deep cuts at fleshy parts like the breast/thighs if the chicken is large.

2. Mix ingredients 2 thru 8 in a large mixing bowl until well combined.

3. Add chicken to the mixing bowl and spread the spice mix evenly over the inside and outside of the chicken.

4. Coven the bowl with a plastic wrap and refrigerate it for at least 2 hours (I prefer refrigerating overnight).

5. Preheat the oven to 350 deg F.

6. Get the chicken off the refrigerator, place it on a baking tray and stuff it with the onions, garlics and limes. Do not overstuff.

7. Tie the legs together with a string, drizzle or spray the outside of the chicken with a little oil and place it in the oven.

8. Check if the chicken is cooked at every half hour and drizzle it with oil if it’s dry (you can reuse the oil dripping from the tray itself). Typically it takes about 2 hrs. to cook. You could use a meat thermometer to check if the chicken is cooked (the temperature on the chicken would show around 165 deg F).

9. Get the chicken off the oven, remove the stuffing (discard the stuffing as it won't be tasty) and serve it with Garlic sauce/hummus and bread.