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Paul's Devilish Roasted Chicken

Monday, 26 May 2008


This roast chicken recipe with pizzazz is practically a meal in one.


At a glance
East Indian
Cooking Method
Heat Level
Main Course
  • 1/4 cup Devil Drops

  • Juice of 1 lemon

  • Juice of 1 lime

  • Juice of 1 orange

  • 1 teaspoons salt

  • 5 cloves of garlic, sliced

  • 1 whole chicken (about 4 pounds)

  • 4 carrots, cut into large chunks

  • 1 large yellow onion, cut into large chunks

  • 2 baking potatoes, cut into large chunks

  • Freshly ground black pepper


Combine the hot sauce, the juices and the salt. With a small sharp knife, make little slits all over the chicken and slide the garlic slices into the slits. Put any remaining garlic in the chicken cavity. Pour Devil Drops and juice mixture over the chicken, adding some to the cavity. Let stand, basting frequently for one hour. Or, place the chicken in a basting bag and turn frequently.

Preheat the oven to 350°F. Place the chicken in a large baking dish. Add the carrots, onion and potatoes. Grind black pepper over the chicken and the vegetables.

Bake for 45 minutes, turning the vegetables and basting the chicken occasionally. Lower heat to 325 degrees and cook for another 45 minutes or until the chicken and vegetables are cooked through.


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