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GOLDEN ROASTED HALF CHICKEN WITH PEPPER MARINADE – ROTISSERIE STYLE

By Delicious Recipes!Posted on
GOLDEN ROASTED HALF CHICKEN WITH PEPPER MARINADE – ROTISSERIE STYLE

GOLDEN ROASTED HALF CHICKEN WITH PEPPER MARINADE – ROTISSERIE STYLE

These golden, crispy half chickens have become a weekly favorite at home. The marinade base stays consistent, with slight seasoning tweaks. Perfect for free-range chicken, they come out just like rotisserie-style!

🕒 Prep Time: 10 min (+ marinating 4+ hours)

🍳 Cook Time: 1 hr 15 min – 1 hr 30 min
🍽️ Yields: 4 servings

Ingredients

  • 1 whole chicken (~1.5 kg)
  • 30–50 g cold butter, cubed

Marinade:

  • 2 roasted kapia peppers (fresh, frozen, or jarred)
  • 3 large garlic cloves
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin (or ½ tsp smoked paprika or 1 tsp garam masala)
  • 1 tsp sweet paprika
  • 1 tsp sherry vinegar (or rice vinegar)
  • Salt and freshly ground black pepper

Instructions

  1. Using kitchen shears, cut along both sides of the chicken backbone to remove it. Flip the chicken and cut down the breastbone center. For free-range chickens, remove claws and neck (save for stock with backbone).
  2. Pat the chicken dry thoroughly with paper towels. Gently lift skin on the breast and insert cold butter cubes underneath evenly. Season entire chicken with salt and freshly ground black pepper.
  3. In a blender, combine roasted peppers, garlic, olive oil, oregano, cumin (or alternative), sweet paprika, vinegar, salt, and pepper. Blend into a smooth marinade paste. Add 2 tbsp liquid from roasted peppers or water if needed.
  4. Massage marinade all over chicken, including under wings and thighs. Cover and refrigerate for at least 4 hours or overnight. Can be cooked immediately if short on time.
  5. Remove chicken from marinade and drain slightly. Arrange skin-side up in a roasting pan (~28 cm skillet or ovenproof dish). Pour 2 tbsp water in the pan bottom and grind additional black pepper over chicken.
  6. Roast in a preheated oven at 180°C (350°F) for 1 hr 15 min (store-bought chicken) or 1 hr 30 min (free-range chicken). Every 30 minutes, baste chicken with juices from the pan (twice total).
  7. Remove chicken to serving platter and brush once more with pan juices for glossy, appetizing skin just like rotisserie chicken.

💡 Tips

  • Use kitchen shears for easy spatchcocking.
  • Insert butter carefully under skin for moistness and flavor.
  • Adjust spices in marinade for your preferred flavor profile.
  • Basting regularly ensures juicy, crisp skin.

🎉 Perfect For

  • Family dinners
  • Rotisserie-style meals at home
  • Juicy, flavorful chicken lovers
  • Easy weeknight roasting

📝 Final Thoughts

This roast half chicken with pepper marinade is juicy, tender, and beautifully golden, mimicking rotisserie perfection. A simple marinade and careful roasting make this a versatile and impressive meal.