Spicy roast chicken

Hi guys. How are you all doing?

Today I’m making another Sunday special. I already have two post up on Sunday special. Make sure you check it out 😉

Chicken is good. It’s delicious, it makes things, well almost things better 🙂 I made that up, feel free to disagree.

For this recipe,the chicken needs to be moist. I mean moist. That’s what makes it succulent.

In order to get it nice, moist and juicy lets begin shall we 🙂


(This is the homemade brine the chicken will marinade in overnight)

1 medium sized chicken
2 cups of buttermilk
2 tablespoon of Black pepper
1/2 a tablespoon of White pepper
1 tablespoon of Garlic powder
1 tablespoon of Onion granules or powder
1 teaspoon of ginger
1 teaspoon of thyme
1 tablespoon of salt
2 tablespoon of honey
10 cups of water or more depending on the size of the chicken (measuring cup)

For the dry seasoning
1 tablespoon of Black pepper
1/2 a tablespoon of White pepper
1 tablespoon of paprika
1/2tablespoon of cayenne pepper
1 teaspoon of ginger powder
1 tablespoon of Garlic powder
2 tablespoon of Chicken seasoning
1 tablespoon of Chilli powder
2 tablespoon of All purpose spice
2 tablespoon of All purpose seasoning
2 tablespoons of oil.

Chopping board
Pastry brush
Foil paper
Baking tray
Bowl with cover


Prep time : 10 minutes (day before)
Prep time: 10 minutes (day of cooking)
Cooking time: 2 hours
Total time 2hours 20minutes

First of all wash the chicken and remove the giblets inside the chicken. Ensure that the chicken is thoroughly washed and excess skin cut off.

Next mix all the brine ingredients in the bowl and then add the water. Make sure the water is enough to cover the chicken. Mix all the ingredients together and immerse the chicken into the brine. Ensure that the mixture covers the chicken. Seal the cover tightly and put it in the fridge to marinade overnight.

Preheat the oven to about 250 degrees. Wrap foil around the grilling rack in the oven.

After the chicken has marinated overnight. Remove the chicken and rinse it thoroughly with water. Then pat it dry both inside and outside with a paper towel. Set it on the chopping board

Next rub the oil on the chicken and ensure that it covers the chicken all round. Then mix all the dry spice together, and then generously rub it on the chicken. Do not be stingy, rub it well on the chicken, this will ensure its tasty, trust me 😉

Be careful at this point, bring out the wrapped rack, and place the chicken (breast down) on the foil and cook for 13 minutes. This is to seal in the spices and allow the first stages of the juices from the chicken to flow before the main cooking beings. Next turn the chicken with the breast facing up and cook for 6 minutes.

Next bring out the chicken, carefully remove the foil from the rack, then place the chicken back on the rack. Then finally wrap fresh foil around the chicken. (Make sure it covers it well so as not to allow the heat escape).

Place the chicken in the oven and then cook on a reduced heat (180 degrees) for about 1 hour : 35 minutes

After 1hour 35 minutes, remove the foil and change the knob to grill and then grill for 12 minutes. This is to make the skin crispy, yet soft.

That’s it, you are all done!

Well done!

That’s it from me

Pictures below

Love Duchess O












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© Duchess O Kitchen and (2013). Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Duchess O Kitchen and with appropriate and specific direction to the original content.

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