Roast Chicken by @niangcook

1h25
Hard

4 servings

🌶️

1

Black Pepper

🧄

6 cloves

Garlic

🧂

5 g

Salt

🌿

Coriander

🫑

150 g

Green Bell Pepper

🧅

300 g

Spring Onion

🌶️

7 g

Paprika

🟤

3 g

Rondelle Spice

🐓

1.6 kg

Whole Chicken

🍠

700 g

Yam

🧅

2

Onion

🍠

700 g

Sweet Potato

🧈

30 g

Butter

🫒

15 ml

Cooking Oil

💧

360 ml

Water

Preparation Steps

  1. Step 1/14

    Preheat the convection oven to 200°C / 400°F.

  2. Step 2/14

    Peel 6 garlic cloves and coarsely crush them with 1 tablespoon black peppercorns and 1 teaspoon salt.

    garlic cloves
    black peppercorns
    salt
    🔪chef's knife
    🪵cutting board
    ⚱️mortar and pestle

  3. Step 3/14

    Chop the fresh cilantro, green bell pepper, and scallions. Combine them with the crushed garlic mixture in a mixing bowl.

    fresh cilantro
    green bell pepper
    scallions
    garlic cloves
    black peppercorns
    salt
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/14

    Stir 1 tablespoon paprika and 1 teaspoon rondelle powder into the marinade until evenly combined.

    paprika
    rondelle powder
    🥣mixing bowl
    🥄spoon

  5. Step 5/14

    Loosen the skin of the whole chicken without cutting the flesh. Rub about two-thirds of the marinade underneath the skin.

    whole chicken
    garlic cloves
    black peppercorns
    salt
    fresh cilantro
    green bell pepper
    scallions
    paprika
    rondelle powder
    🥣mixing bowl
    🥄spoon

  6. Step 6/14

    Spread 2 tablespoons butter under and over the chicken skin. Cover the chicken with aluminum foil and let it rest for 15 minutes.

    whole chicken
    butter
    🍲roasting pan
    🫓aluminum foil

  7. Step 7/14

    Place the chicken in a roasting pan and set a small oven-safe dish containing 1 cup water beside it. Roast covered for 45 minutes.

    whole chicken
    water
    🍲roasting pan
    🥘oven-safe baking dish
    🫓aluminum foil

  8. Step 8/14

    Peel and cut 700 g yam and 700 g sweet potatoes into large chunks. Slice the 2 onions.

    yam
    sweet potatoes
    onions
    🔪chef's knife
    🪵cutting board

  9. Step 9/14

    Put the yam in an oven-safe baking dish with 1/4 cup water. Cover with aluminum foil and bake for 25 minutes until nearly tender.

    yam
    water
    🥘oven-safe baking dish
    🫓aluminum foil

  10. Step 10/14

    Add the sweet potatoes and sliced onions to the yam. Pour the remaining marinade over the vegetables.

    sweet potatoes
    onions
    yam
    garlic cloves
    black peppercorns
    salt
    fresh cilantro
    green bell pepper
    scallions
    paprika
    rondelle powder
    🥘oven-safe baking dish
    🥣mixing bowl
    🥄spoon

  11. Step 11/14

    Add 1/4 cup water to the vegetable dish. Cook over high heat for 5 minutes, using an oven-safe dish placed on a stovetop only if suitable.

    water
    yam
    sweet potatoes
    onions
    🥘oven-safe baking dish
    🥄spoon

  12. Step 12/14

    Brush 1 tablespoon cooking oil over the vegetables. Bake the vegetable dish uncovered for 15 to 20 minutes.

    cooking oil
    yam
    sweet potatoes
    onions
    🥘oven-safe baking dish
    🖌️basting brush

  13. Step 13/14

    Remove the foil from the chicken and baste it with its roasting juices. Return it to the oven for 15 minutes until the skin is browned and the thickest part reaches 74°C / 165°F.

    whole chicken
    🍲roasting pan
    🖌️basting brush
    🥄spoon

  14. Step 14/14

    Rest the roast chicken for 10 minutes. Serve it with the roasted yam, sweet potatoes, onions, and pan juices.

    whole chicken
    yam
    sweet potatoes
    onions
    🍲roasting pan
    🥘oven-safe baking dish
    🥄spoon

Composition

Ingredients

Types

Seasonings, Vegetables, Spices, Meat, Root vegetables, Dairy, Oils, Liquids

Ingredients

Black pepper, Garlic, Salt, Coriander, Green bell pepper, Spring onion, Paprika, Rondelle spice, Whole chicken, Yam, Onion, Sweet potato, Butter, Cooking oil, Water

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low-carb

Calories

690 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 64g, Fat: 29g, Fiber: 9g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 1180mg, Iron: 3.2mg, Calcium: 75mg, Sodium: 720mg

Vitamins

Vitamin A: 1330µg RAE, Vitamin C: 42mg, Vitamin B6: 1.1mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mortar and pestle, mixing bowl, roasting pan, oven-safe baking dish, aluminum foil, basting brush, spoon

Appliances

convection oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Central African, African

Geographic

to inform

Various

Aspect

Texture

Crispy skin, Juicy, Tender, Soft, Slightly charred

Flavors

Savory, Peppery, Garlicky, Smoky, Herbal, Earthy, Spiced, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Store chicken and vegetables separately if possible), freezer : 2 to 3 months (Freeze in airtight freezer-safe containers,Cool completely before freezing,Thaw in the refrigerator)