Spicey Roast Chicken

Spicey Roast Chicken

spiced chicken1Serves: Prep: 20 mins Cooking: 60 mins


Ix La Ionica Chicken

Middle Eastern spice mix (recipe below)

Olive oil, 1 eggplant, cut into small wedges, red onions, peeled

80 grams goat’s cheese marinated in olive oil 1 punnet of cherry tomatoes Small handful of mint leaves

Large handful of coriander leaves Large handful of parsley leaveMint leaves

50mls red wine vinegar, Salt flakes, Freshly ground black pepper, Middle Eastern spice mix

1 tablespoon crushed chillies, 1 tablespoon Ground Cardamon, 1 tablespoon Coriander seeds, 1 tablespoon Cumin seeds.

1 tablespoon Fenu greek seeds, 1 tablespoon Ajowan seeds, 1 tablespoon All spice, 1 tablespoon Ground nutmeg

1 tablespoon Ginger, 1 tablespoon Black Peppercorn, 8 Cloves, 2 tablespoons sea salt.1 tablespoon ginger, tablespoon black peppercorns 8 cloves, tablespoons sea salt


  1. Pre heat the oven to 200C.
  2. Drizzle olive oil over the chicken and rub into the skin. Sprinkle a generous amount of the spice mix over the chicken and rub in to ensure complete coverage.
  3. Place the chicken in a heavy roasting pan, season well with salt and place in the oven to cook. The chicken should take approximately one hour to cook, depending on your oven.
  4. To check if your chicken is cooked, insert a sharp knife between the leg and the body. If thejuices run clear, it is ready to take out to rest. If there are signs of blood, put it back in for 5 to 10 minutes until done.
  5. Whilst the chicken is cooking, cut the eggplant and red onion into wedges.
  6. Heat some olive oil in a non stick frying pan and brown the vegetables in batches.
  7. When the chicken is 5-10 minutes off being cooked through, add the vegetables to the roasting tray with the chicken.


  1. When the chicken is cooked, remove from the pan, and leave to rest for

15 minutes on a plate. Cover with foil. Drain off any excess oil, add cherry tomatoes to the roasting tray, and return to the oven to warm through and soften the cherry tomatoes.

  1. Add a generous splash of red vinegar to the vegetables.
  2. To serve: place the whole chicken on a serving platter and scatter the vegetables around it. Break up the goat’s cheese and distribute evenly over the top of vegetables. Garnish with fresh herbs and drizzle over the pan juices.


Middle Eastern Spice mix

  1. Toast the whole spices in a heavy based frying pan, over a medium heat, until they give off a rich aroma.

Grind to fine powder in a mortar and pestle. Roughly cut up the dried chillies, discard some of the seeds, and pound them in the mortar and pestle. Mix together the remaining ingredients

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