Spicy Roast Chicken
Elevate your dinner table with this irresistible Spicy Roast Chicken—a perfect blend of bold flavors and juicy tenderness. This easy-to-follow recipe combines a medley of spices, including smoky paprika, fiery cayenne pepper, and earthy garlic powder, to create a flavorful paste that coats every inch of the chicken. Fresh lemon juice adds a bright, citrusy kick, while the secret to its unforgettable taste lies in rubbing the spice paste both on the skin and beneath it for maximum flavor infusion. Roasted to golden perfection in just 90 minutes, this whole chicken emerges from the oven beautifully crisp on the outside and succulent on the inside. Garnished with a sprinkle of fresh parsley, it’s an effortless centerpiece for family dinners or special gatherings. Perfectly spiced and deeply satisfying, this Spicy Roast Chicken is guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh lemon juice
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a roasting pan with foil or a roasting rack.
Pat the whole chicken dry with paper towels and place it on the prepared roasting pan.
In a small bowl, combine the olive oil, paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix into a paste.
Rub the spice paste all over the chicken, making sure to cover the skin evenly. For extra flavor, gently loosen the skin on the breasts and thighs and rub some of the paste underneath.
Squeeze the fresh lemon juice over the chicken and place the squeezed lemon halves inside the cavity of the chicken.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with its juices every 30 minutes for extra moistness.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Garnish with the chopped fresh parsley before serving. Enjoy your Spicy Roast Chicken!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 658 mg | 14% | |
*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.
