Chicken With East African Flavors

It's unbelievably crispy, tender, and super flavor-packed! With less than 10 minutes of prep, it's the perfect main for a crazy weeknight dinner!

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 320kcal

Author Imma

Wash the chicken and place it on a baking sheet (arrange cut-up chicken in a single layer). Let it sit in the fridge for a minimum of 3 hours (preferably overnight). Do not cover it so it can air-dry for extra crispy chicken. If you don't have time, omit this process and proceed with the spices.
Mix the spices well and set aside.
When ready to bake, preheat oven to 375℉ (190℃).
Place the chicken in a large bowl, rub it with the spices, and then drizzle with oil. Do the same if using cut chicken. (Store unused spices in a glass jar away from light and heat.)
Line a roasting pan with foil and top with a wire rack.
Place chicken on the wire rack, loosely cover, and roast for about 50 minutes. Then, uncover and cook for 15-30 more minutes. Remove and let it rest before serving.

Though letting the chicken dry in the fridge gives you crispier skin, it's not necessary.
You can rub some spices under the chicken skin. If you prefer, salt the chicken first and then make a salt-free spice blend and use it.
Coconut oil adds another dimension, but any cooking oil or butter works great.
Adjust pepper according to preference. Heat seekers, go for it and add more chili or cayenne pepper. Don't let me stop you from getting your groove on.
Feel free to adjust spices to your preferences. Some like it ginger-heavy, while others prefer more cumin. You could also throw in some turmeric and coriander.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.