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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend red onion, spring onions, onions, tomatoes, and lemon together until smooth.
Add ginger powder, garlic powder, pepper, cumin, dried coriander, paprika, and salt. Adjust to preference.
Stir in garlic paste, pepper paste, tomato paste, harissa or hot sauce, olive oil, vinegar, and honey until well combined.
Coat the chickens with the marinade and marinate for 3 hours or overnight.
Cover tightly and roast at 200C for 40 minutes.
Remove the foil, turn the chickens over, add butter, and roast for another 10 minutes until golden and crispy.
Serve hot with lemon and chips.
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Marinate for 3 hours or overnight for the best flavour.
Adjust the salt and spices to preference.
Can I use chicken breasts instead of whole chickens?
Yes, but adjust the cooking time as chicken breasts cook faster.
What can I use instead of harissa?
You can substitute harissa with any hot sauce of your choice.
How do I know when the chicken is cooked?
The chicken is done when the juices run clear and the internal temperature reaches 165°F (75°C).
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a day ahead and store it in the refrigerator.
What sides go well with this roasted chicken?
Chips, roasted vegetables, or a fresh salad pair well with this dish.
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