Print Recipe Print Recipe
This recipe feeds a crowd but it's easily halved. If you do, just adjust the cooking time a little shorter. And you do know that cooking is to taste? So, you call the shots with the amount of lemon, chili and garlic. Enjoy cooking and serving these succulent chicks!

Roast Chicken with Spicy Lemon Rub


  • 2 whole lemons, washed and coarsely sliced
  • 10 ml coarse salt
  • 10 ml black peppercorns
  • 8 whole cloves
  • 4 - 6 cloves garlic
  • 250 ml olive oil
  • 2 - 4 green chilies, seeded and coarsely sliced
  • bunch coriander leaves
  • 2 chickens, about 1,2 kg each

Chef's hint: Rosemary goes extremely well with this rub so if you have some fresh on hand, add 15 ml (or more) coarsely chopped needles before processing. You will then need to omit the coriander as they may clash with each other. Use parsley instead. One last word: if you are scared that your lemon rinds may be too bitter, then thickly peel one of the lemons and remove the pips before processing.


In a food processor, process the lemons, salt, pepper, cloves, garlic, oil, chilies and coriander leaves into a thick paste. Set aside.

Cut the chickens open along the breastbones and flatten by hand. Coat the chickens with half of the rub and place in a roasting pan. Cover and roast in a preheated oven at 200 C for 45 minutes or until cooked through but not yet tender. Remove from oven. Brush the remaining rub all over the chickens and continue to cook in a hot oven (or over the coals) for about 15 20 minutes or until chickens are browned and the skins are crisp. Serve.

Serves 8 - 10.