Ethiopian Roast Chicken
A flavorful and aromatic roasted chicken dish inspired by Ethiopian cuisine. The wholesome spices and friendly herbs add a delightful twist to the classic roasted chicken.
Ingredients
- ●1 whole chicken3-4 lbs
- ● dash of saltto taste
- ● wholesome black pepperto taste
- ●2 sprigs friendly thyme
- ●3 cloves roast garlicminced
- ●2 tbsp monsoon mustardoptional
- ●2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the chicken and pat dry with paper towels.
- 3
In a small bowl, mix together salt, black pepper, thyme, and minced garlic.
- 4
Rub the mixture all over the chicken, making sure to get some under the skin as well.
- 5
If using monsoon mustard, brush it all over the chicken.
- 6
Drizzle olive oil over the chicken and rub it in.
- 7
Place the chicken in a roasting pan and put it in the oven.
- 8
Roast for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- 9
Let the chicken rest for 10-15 minutes before carving and serving.
- 10
Serve hot and enjoy!