East African Roast Chicken
Experience the vibrant flavors of East Africa with this East African Roast Chicken recipe, a tantalizing dish that's as visually stunning as it is delicious. This roasted chicken is marinated with a harmonious blend of warm spices like turmeric, cumin, coriander, and cinnamon, paired with zesty lemon and the creamy tang of yogurt for incredible depth and richness. Infused with garlic and basted to golden perfection, every bite is juicy, aromatic, and bursting with spice. Perfect for family dinners or festive feasts, this recipe requires just 20 minutes of prep time before roasting to a tender, crispy-skinned masterpiece. Served with rice, flatbread, or your favorite vegetables, and finished with a sprinkle of fresh cilantro or parsley, it’s a complete meal that brings authentic East African culinary tradition right to your table.
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Recipe Information
Ingredients
- 1 5-pound bird Whole chicken
- 1 Lemon
- 4 Garlic cloves
- 1 cup Plain yogurt
- 1 tablespoon Paprika
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro or parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat dry with paper towels. Set aside.
Zest the lemon and set the zest aside. Cut the lemon into quarters and place it inside the cavity of the chicken along with two of the garlic cloves.
In a small bowl, combine the yogurt, paprika, turmeric, cumin, coriander, cinnamon, olive oil, kosher salt, black pepper, and the lemon zest. Mix well to form a thick marinade.
Mince the remaining two garlic cloves and stir them into the marinade.
Using your hands or a basting brush, generously coat the chicken with the marinade, making sure to rub it into every crevice, including under the skin for maximum flavor.
Place the chicken on a roasting rack in a large baking dish or roasting pan.
Roast the chicken in the preheated oven for 75-90 minutes, basting occasionally with the drippings, until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden brown.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Garnish with fresh cilantro or parsley before serving. Serve with rice, flatbread, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 623 mg | 48% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1574 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
