Peppered Whole Chicken (Nigerian Roast Chicken)

How to Make It

1. 1

   Blend tatashe, scotch bonnet, tomatoes, half the red onion, garlic, and ginger together with 2 tablespoons of water until a smooth, thick paste forms. Do not add excess water.

2. 2

   Pour the blended pepper mixture into a wide saucepan over medium-high heat. Cook, stirring frequently, for 15–18 minutes until all moisture evaporates and the paste is thick, deeply coloured, and frying in its own juices. Remove from heat and allow to cool to room temperature.

3. 3

   Combine the cooled pepper paste with groundnut oil, curry powder, thyme, suya spice, smoked paprika, ground uziza seed (if using), crumbled stock cubes, salt, and lime juice. Mix thoroughly into a thick marinade.

4. 4

   Score the chicken all over with a sharp knife — 3 deep diagonal cuts on each thigh and drumstick, and 2 cuts across each breast. This allows the marinade to penetrate deeply.

5. 5

   Rub the marinade aggressively all over the chicken, working it into every cut and under the skin wherever possible. Season the cavity with a pinch of salt, then stuff with the remaining onion half, spring onion stalks, and bay leaves.

6. 6

   Place the chicken in a covered bowl or zip-lock bag and refrigerate for a minimum of 4 hours, ideally overnight. For best results, unwrap and leave uncovered in the fridge for the final 2 hours to dry out the skin — this is key to a crisp crust.

7. 7

   Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Preheat your oven to 200°C (390°F).

8. 8

   Place the chicken breast-side up on a rack set inside a roasting tray. Add 100ml of water to the base of the tray to prevent drippings from burning. Roast at 200°C for 30 minutes.

9. 9

   While the chicken roasts, mix honey (or palm sugar) with 1 tablespoon of groundnut oil and 1 teaspoon of suya spice to make the glaze.

10. 10

    After 30 minutes, reduce oven temperature to 180°C (355°F). Brush the glaze generously all over the chicken. Return to the oven and roast for a further 45–50 minutes, basting with pan juices and another coat of glaze every 20 minutes.

11. 11

    The chicken is done when the juices run clear when the thickest part of the thigh is pierced, and the skin is deep mahogany and crisp. If the skin darkens too quickly, tent loosely with foil. Internal temperature at the thigh should reach 75°C.

12. 12

    Rest the chicken uncovered for 10–15 minutes before carving. This allows the juices to redistribute. Serve with jollof rice, pepper sauce, and a side of coleslaw or Nigerian garden salad.