Roasted Chicken

Roasted Chicken

It took quite a few tests, before I got my absolute favorite Roast Chicken just right, perfectly crunchy and tasty. This recipe might surprise you a bit, as it includes one quite surprising ingredient, Baking Powder!… it turns out, it’s good for quite a lot more than baking.
The slightly alkaline mixture raises the skin’s pH levels, which allows proteins to break down more efficiently, giving you a more crispy, evenly browned results in the oven.

Crispy Roast Chicken 4 persons

              • 1 fresh ecological free-range Chicken
              • 2 Lemons
              • 4 big Garlic
              • Fresh Thyme & Oregano
              • 2 Batatas – Sweet Potato



              • 2 teaspoons of Baking Soda!
              • 4 teaspoons of Maldon Salt
              • 1 teaspoon grounded 5 Pepper mix
              • 1 teaspoon Paprika or Pimenton Dulce
              • 1 teaspoon Cayenne Chili powder
              • 1 teaspoon Oregano
              • Olive Oil, preferably in Spray


Put the chicken into a big pan and give it a light spray with the Olive Oil. Take one Lemon and poke a lot of holes with a knife, so it releases lemon juice while cooking. Put the poked Lemon, some crunched Garlic, a bit of Salt & the fresh Spices into the Chicken.

Mix all the spices together & rub it onto the skin of the Chicken.

Our favorite garnish, fast, easy, and tasty.
Cut the top off a whole Garlic, slice the Lemon & cut the Batata in half and carefully cut the inside of the Sweet Potatoes, before putting some Olive Oil, Maldon flake Salt & Pepper on top.
Top with fresh Spices & Chili if you want an extra spicy touch.
Put it all into the pan together with the Chicken and bake in the oven at 200 degrees for about 50 minutes.


Enjoy cooking

Chef Helle, Chili Gourmet Catering

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