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Berbere Oven Roasted Chicken
Since we’re all slowing down and staying in for a while, that means more cooking at home! Preparing meals is a wonderful time, almost therapeutic… so it’s a good time to nurture yourself and your family. We’re here to help with recipe ideas and hook you up with the spices!
Last night’s dinner at the Pinch ’n Rub household was Berbere Roasted Chicken. It was delicious, tender, juicy and oh-so satisfying! This aromatic Ethiopian blend puts a spicy spin on a comfort food classic!
Ingredients:
We always use Organic Free Range Chicken & Organic produce when available!
1 4lb to 5lb whole chicken, giblets and other parts removed
3 Tbsp of Ghee or unsalted butter
3 tsp Berbere
1 lemon or lime (optional)
2 Tbsp olive oil
1 tsp sea salt (we use Sel Gris)
1 tsp pepper (we use fresh ground)
4 cloves of garlic, minced
Veggies of choice (onion, carrots, potatoes, sweet potatoes or even peppers)
Directions:
Preheat oven to 425 degrees.
Rinse chicken and pat dry. Place in Dutch Oven with tight fitting heavy lid (We use a Le Creuset Dutch oven with lid)
In a small bowl, combine butter, 2 tsp Berbere, minced garlic and 1/2 tsp sea salt. Rub the spiced butter under the skin of the chicken, carefully work it over the breasts and down to the thighs.
Rub the outside of the chicken with olive oil. Season with pepper and remaining salt & Berbere.
Halve the lemon/lime and lightly squeeze out some of the juice into the pan, then place the halves into the cavity of the chicken.
Slice the onion and chunk your choice of side veggies (we scrub and leave the skins on for extra nutrients) and place in pan around chicken. Cover with heavy lid to be sure all the moisture stays in the pan as this creates it’s own delicious broth.
Roast chicken & veggies for about 90 minutes. Remove from oven and rest 10 to 15 minutes before carving.
Serve immediately with a big smile and be sure to spoon the delectable juices over your plate!
Save all the bones & veggie ends and make some homemade chicken broth :)
