Roasted Chicken Pieces

Cut the whole chicken into pieces, leaving the skin intact. It may also be purchased already cut. If preferred, the chicken may also be left whole with a longer cooking time.

Rinse the chicken & place into a bowl. The skin may be removed if desired, I keep them intact for a crispier outer chicken, this also prevents the chicken from drying out.

Use a knife & make a few slits into the chicken. This will allow for the marinade to flavour the chicken throughout.

Add in the salt & black pepper.

Add in turmeric powder, coriander (dhania) powder, cumin (jeera) powder, red chili flakes & chili powder or paprika.

Thereafter, add in the dried sweet basil & dried oregano.

Next, add in the ginger & garlic paste.

Finally, add in the hot sauce, 2 tablespoons of vegetable oil & the lemon juice.

Mix well using clean hands.

Line a baking tray or casserole with foil & drizzle the remaining 2 tablespoons of vegetable oil over the foil. This will prevent the chicken from sticking to the surface.

Next, place the chicken onto the prepared tray.

Cut the lemon into wedges & scatter it over the chicken. This helps keep the chicken moist & succulent.

Top with a little dried parsley (optional).

Add a few sprigs of fresh thyme over – this is optional but it gives it that added flavour.

Place the chicken into the oven & roast for 35-40 minutes.

Once the chicken is cooked throughout, remove from the oven. Set the chicken onto a serving tray or plate & sprinkle over some parsley & red chili flakes.

Serve this Chicken whilst hot with your favourite sides (Buttery Mashed Potatoes, Chicken Livers, Butternut Mash, Fried Butternut Squash, Creamed Spinach).

The inside of the chicken should be moist & succulent.

Store in the refrigerator for up to a week.