Garlic and Herb Roasted Chicken
Delicious and fragrant!
Yield: [4 servings]
Prep time: [15 mins]
Total time: [100 mins]
Chicken drumsticks and thighs | 1K g
Fresh rosemary | 2 sprigs - crushed
Fresh thyme | 2 sprigs - crushed
Dried rosemary | ½ tsp
Dried thyme | ½ tsp
Dried marjoram | ½ tsp
Garlic | 3 cloves - chopped + 3 cloves crushed
Ginger | 1 tsp - chopped
All-purpose seasoning | 1 tbsp.
Dunn's River chicken seasoning | 1 tbsp.
Paprika | ½ tbsp.
Onion powder | 1 tsp
Chilli powder | 1 tsp (optional)
Salt | 1 tsp
Black pepper | 1 tsp.
Oil | 3 tbsp.
Wash the chicken well with some lemon or vinigar water and place into a large bowl. Pat the chicken dry using a paper towel. Add the chopped garlic, ginger, fresh thyme and rosemary. Add the all-purpose seasoning, chicken seasoning, salt, black pepper, paprika, chilli powder, onion powder, dried thyme, rosemary, marjoram and oil. Gently massage all the ingredients into the chicken, making sure that all pieces are evenly covered. If you can, try and rub some of the marinade under the skin of the chicken. Marinate this in the refrigerator for a minimum of 4 hours or preferably overnight.
Place the marinated chicken and crushed garlic cloves onto a lined baking tray and bake in a preheated oven at 200° degrees/gas mark 6 for 30 minutes. (It's important to keep the skin on the chicken as this prevents the chicken from drying out whilst cooking in the oven. You can then remove the skin once the chicken is cooked if you prefer). After 30 minutes in the oven, remove the baking tray. Baste the chicken with the excess juice before draining. Turn the chicken over and place back into the oven for a further 15 - 20 minutes.
Remove the chicken from the oven, baste and drain away any excess juice and place back in the oven for 10 minutes. Repeat this process until the chicken is cooked on both sides and the skin is crispy and golden.
Serve your roasted garlic and herb chicken with your favourite side.