Garlic Pepper Chicken

This chicken is quick and easy to make, it’s full of flavour, juicy on the inside, and slightly crispy on the outside, what’s not to love?

INGREDIENTS

• 1 whole chicken
• 2 medium onions
• 1 garlic head
• 2 medium carrots
• 1 – 3 habaneros – Atarodo
• 1/2 of a red/green bell pepper – or both
• 10 – 15 sprigs of thyme
• 2 tablespoons veg oil
• Seasoning cubes to taste
• Salt to taste

PROCEDURE

Step 1

Remove chicken from the fridge an hour or more before you want to roast it so it comes to room temperature. Gather the rest of the ingredients.

Step 2

Preheat your oven to 375 degrees F. Rinse chicken thoroughly and pat it dry, season with salt and seasoning cubes, be sure to rub it all over and under the skin, set aside.

Scrub the carrots or gently peel, pat them dry, and cut them into small chunks. Peel the onions and cut 1 and half of them into small chunks and scatter on your roasting dish/pan along with the carrots. Place half of the thyme sprigs on it and set aside.

Step 3

Peel the garlic and roughly blend half of it with the peppers and oil. Pour mixture on chicken and into the cavity and massage all over.

Step 4

Cut the rest of the garlic in halves lengthwise and stuff half of it into the cavity with the rest of the thyme. Prick the chicken all over and stuff the rest of the garlic in the holes. Tie up the kitchen legs with kitchen twine. I didn’t have any.

Roast in the preheated oven for 1 hour 10 – 20 minutes depending on the size of the chicken. Baste the chicken halfway into the cooking time (Brush the juices in the pan on the chicken)

Step 5

When chicken is cooked through, broil for 5 minutes each on both sides. This is totally optional, I just like my chicken skin a little crispy. Remove from oven, cover, and allow to rest for at least 10 minutes before serving.

Step 6

Enjoy!