KOTSA INKOKO YOSE NTA FURU IGASHYA NEZA/BAKED WHOLE CHICKEN IN TRADITIONAL WAY USING ALUMINIUM FOIL

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken thighs

Skinless parts reduce fat while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

Margarine can reduce saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Preheat the oven to 375°F (190°C).

Pat the chicken dry with paper towels.

Rub olive oil over the entire chicken.

Season the chicken generously with salt, black pepper, and paprika.

Stuff the cavity with garlic, lemon halves, and onion quarters.

Tie the legs together with kitchen twine.

Place the chicken in a roasting pan and surround it with chopped carrots and potatoes.

Sprinkle fresh rosemary and thyme over the chicken and vegetables.

Add chicken broth to the bottom of the pan.

Bake in the preheated oven for 1.5 to 2 hours, until the internal temperature reaches 165°F (74°C).

Baste the chicken with pan juices every 30 minutes.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens