Daily Archives: November 10, 2016

Roasted Chicken is great for get togethers, holiday dinners, and of course those busy weekday nights. This recipe is a little bit of work, with a lot of gain. Watch the video here. Let me know how it went in the comments below.

Roasted Chicken

Cook Time: 1 hour, 30 minutes

Roasted Chicken


  • 1 whole chicken, about 4-ish lbs
  • 1 lemon
  • 3 tbsp salt
  • 2 tbsp apple cider vinegar
  • 1 small onion chopped
  • 6 garlic cloves, sliced
  • 1 tsp paprika
  • black/white pepper to your taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/4 tsp cinnamon
  • 1 tsp crushed chili flakes, or to your taste
  • 1-2 tbsp of pickapeppa sauce, if you have it. If not leave it out.


  1. Split chicken, removing organs and unwanted bits.
  2. Clean off membranes and slime.
  3. Rinse well.
  4. Cover chicken with lemon juice, salt and vinegar.
  5. Refrigerate for up to 12 hours.
  6. Rinse well, under cold water.
  7. Add remaining ingredients, minus the garlic.
  8. Coat chicken well.
  9. Add garlic slices to chicken. In between the flesh and under the skin. You can make small slits with a sharp knife.
  10. Cover and put back in fridge for up to 24 hours.
  11. You can also roast right away.
  12. Vegetables are of course, optional. If you do use them place the chicken on top. Adding a little water, to the baking dish. About 1/4 cup.
  13. Place in a preheated oven of 400°F for 45 minutes.
  14. Flip chicken and cook for another 45 minutes.Times may vary by oven.
  15. If you are using a thermometer, the internal temperature of the chicken should be 165°F. Making sure that the thermometer is not touching the bone of the chicken.
  16. Serve hot. Enjoy!
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Some ingredients that I use, online:
 Club House Organic Ground Cinnamon 40g & Bragg Live Food Organic Apple Cider Vinegar  & Yupik Himalayan Fine Pink Salt, 1Kg
Previous video & recipe.
(This post is not sponsored.)

Till next time,