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  • We all love that juicy, tender grilled chicken you get at your favourite restaurant or nyama choma joint. But sometimes, all you have is an oven and a serious craving. Don’t worry, you can still enjoy that smoky, finger-licking flavour, without firing up a charcoal grill.

    This recipe is perfect for busy evenings, Sunday lunch, or impressing your guests without breaking a sweat. If you use an LG Oven , you’ll get evenly cooked, golden-brown chicken every time.

  • Ingredients

    For the Chicken:
    • 1 whole chicken (about 1.5 to 2 kg), cleaned and patted dry inside and out with a paper towel.
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon paprika
    • 1 tablespoon curry powder or garam masala
    • 1 teaspoon chili powder (optional)
    • 1 tablespoon garlic paste or 4 cloves garlic, crushed
    • 1 tablespoon ginger paste or freshly grated ginger
    • Juice of 1 lemon
    • 2 tablespoons plain yoghurt or cooking oil
    • Fresh coriander or rosemary (optional)
    • 1 onion, sliced (for roasting base)
    • 2 carrots, peeled and chopped into chunks
    • 1 lemon, sliced (optional, to stuff in the cavity)

  • Step-by-Step Instructions

    Step 1: Preparing the Chicken (Spatchcocking)
    Spatchcocking (butterflying) helps the chicken cook evenly.
    How do you spatchcock a chicken?
    1. Place chicken breast-side down, backbone up.
    2. With sturdy kitchen shears or a sharp knife, cut along both sides of the backbone from tail to neck.
    3. Remove the backbone (save for stock).
    4. Flip the chicken skin-side up. Press firmly on the breastbone until it cracks, allowing the chicken to lie flat.
    5. Tuck the wing tips under the chicken or behind the breast.

    Spatchcocking ensures the breast and leg meat cook perfectly simultaneously, resulting in juicy meat and crispy skin. It also cooks faster. If you’re not using a whole chicken, bone-in, skin-on thighs and drumsticks make great alternatives. They’re flavorful, and you can easily adjust the cooking time to suit your preferences.
    Step 2: Making the marinade
    • In a bowl, mix salt, pepper, curry powder, paprika, coriander, turmeric, chili (optional), lemon juice, garlic, ginger, yogurt (or oil), and tomato paste to create the marinade.
    • Rub this marinade all over the chicken, inside and out, and under the skin if possible. Coat generously on all sides.
    • Let it rest in the fridge for at least 2 hours. Overnight? Even better.
    Step 3: Preheat the Oven
    Preheat your oven to 180°C or 350°F.

    Step 4: Roast the Chicken
    • Place the chicken in a baking dish or tray. Scatter the onions, carrots, and bell peppers around.
    • Cover loosely with foil and roast for about 1 hour.
    • After that, remove the foil and turn up the heat to 200°C (390°F). Roast uncovered for another 20–30 minutes to get that beautiful golden-brown finish.
    • Keep an eye on it, you want the skin crispy and the meat juicy.
    Step 5: Serve It Up
    Let the chicken rest for 5 to 10 minutes before cutting. Then carve it up and serve with:
    • Pilau or plain rice
    • Ugali and sukuma
    • Chapati and kachumbari
    • Roasted potatoes or matoke
    Drizzle some of the oven pan juices over the chicken before serving. Garnish with fresh coriander.

  • Quick Tips for Better Results

    • If the top browns too quickly, cover loosely with foil halfway through.
    • For extra smoky flavor, add a splash of smoked paprika to the marinade or place a small foil-wrapped hot charcoal piece in the tray.
    Give this recipe a try and make it your own, adding your twist and flavor.

*Prices, promotions and availability may vary by store and online. Prices subject to change without notice. Quantities are limited. Check with your local retailers for final price and availability.
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