BBQ-style Roast Chickens with Lemony Potatoes
Put a taste of summer into a winter meal by serving these juicy, cooked in the oven, barbecue-style chickens. Recipe yields eight servings. If that’s too many for you, enjoy the leftover chicken the next day or two, or freeze it for another time.
Recipe - Quality Foods
BBQ-style Roast Chickens with Lemony Potatoes
Prep Time30 Minutes
Servings8
Cook Time90 Minutes
0Ingredients
2 tsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
2 tsp oregano
2 (about 2 1/2 to 2 3/4 lb./1.13 to 1.25 kg) whole frying chickens
4 Tbsp olive oil (divided)
salt and freshly ground black pepper, to taste
40 to 48 miniature potatoes
1 large lemon, cut into wedges
3/4 cup barbecue sauce, or to taste
Directions
- Preheat oven to 350 F. Combine chili powder, paprika, cumin and oregano in a small bowl. Pat chickens dry with paper towel and set in a large, shallow roasting pan. Brush each chicken with 1 Tbsp of olive oil. Sprinkle chickens, all over, with the chili powder mixture, salt and pepper.
- Tie the legs of each chicken together. Ensure the wings are folded and tucked under the body. Put potatoes and remaining 2 Tbsp olive oil in a bowl. Squeeze the juice from each lemon wedge over the potatoes, season with salt and pepper, and toss to combine. Place the potatoes, and squeezed lemon wedges, around the chickens.
- Roast chickens 50 minutes, and then baste with pan juices. Roast 25 minutes more, and then baste with pan juices again. Now brush each chicken with some of the barbecue sauce. Roast chickens 10 to 15 minutes more, or until an instant-read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 170 F.
- Transfer chickens to a cutting board, loosely tent with aluminum foil and let rest 10 minutes. Transfer potatoes to a serving dish and keep warm in 200 F oven. When chickens have rested, carve and serve with the potatoes.
30 minutes
Prep Time
90 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Mccormick - Smoked Paprika, 40 Gram
$6.19$15.48/100g
Club House - Organic Ground Cumin, 40 Gram
$3.69$9.23/100g
Club House - Organic Oregano Leaves, 11 Gram
$3.69$33.55/100g
Island Farmhouse - Whole Frying Chicken, 1 Pound
$5.44/lb$1.20/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Little Potato Co - Potatoes Fingerling, 680 Gram
$4.99 was $5.99$0.73/100g
Lemons - Lemons Large, 1 Each
$0.89 was $1.19
Jack Daniels - Honey Barbecue Sauce, 473 Millilitre
$8.49$1.79/100ml
Directions
- Preheat oven to 350 F. Combine chili powder, paprika, cumin and oregano in a small bowl. Pat chickens dry with paper towel and set in a large, shallow roasting pan. Brush each chicken with 1 Tbsp of olive oil. Sprinkle chickens, all over, with the chili powder mixture, salt and pepper.
- Tie the legs of each chicken together. Ensure the wings are folded and tucked under the body. Put potatoes and remaining 2 Tbsp olive oil in a bowl. Squeeze the juice from each lemon wedge over the potatoes, season with salt and pepper, and toss to combine. Place the potatoes, and squeezed lemon wedges, around the chickens.
- Roast chickens 50 minutes, and then baste with pan juices. Roast 25 minutes more, and then baste with pan juices again. Now brush each chicken with some of the barbecue sauce. Roast chickens 10 to 15 minutes more, or until an instant-read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 170 F.
- Transfer chickens to a cutting board, loosely tent with aluminum foil and let rest 10 minutes. Transfer potatoes to a serving dish and keep warm in 200 F oven. When chickens have rested, carve and serve with the potatoes.