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West AfricanAuthentic Cuisine

West African Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

West African Chicken Roast

West African Chicken Roast brings the comfort of home cooking to the table, with its roots firmly planted in the kitchens of West African families. This dish is a staple for weekend gatherings, where the sharing of food also means the sharing of stories and laughter. The recipe is a reflection of how West African home cooks approach their craft—salt is measured by instinct, and a generous hand with fat ensures a rich, satisfying meal.

What emerges from the oven is a chicken with a crisp, paprika-scented skin, its juices mingling with lemon and oil to flavor the tender potatoes beneath. The dish is a warm embrace of flavors, each bite inviting you to savor the harmony of simple ingredients elevated by skilled hands.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Take the whole chicken and pat it dry with paper towels. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to rub the spices into the skin and cavity for even flavor.
  2. In a large, heavy-bottomed skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, place the chicken breast-side down in the pan. Allow it to brown for about 5 minutes on each side, turning carefully with tongs, until the skin is golden and crisp. This step locks in the juices and enhances the flavor.
  3. While the chicken is browning, wash and peel 1 kg of potatoes. Cut them into large, even chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate.
  4. Add the potato chunks to the same pan, stirring them in the remaining oil and chicken drippings. Season them lightly with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the potatoes start to take on some color and absorb the flavors from the pan.
  5. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, ensuring the juice is evenly distributed. This adds a fresh, tangy flavor that balances the richness of the dish.
  6. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes to 1 hour, or until the chicken is cooked through. The chicken is done when the juices run clear when pierced with a knife between the leg and thigh, and the potatoes are tender when pierced with a fork.
  7. If the sauce in the pan seems too thin, remove the chicken and potatoes and place the pan on the stovetop over medium heat. Let it simmer until it thickens slightly, then taste and adjust the salt if needed.
  8. Finish the dish by garnishing with freshly chopped herbs of your choice, such as parsley or cilantro, if desired. Serve the chicken and potatoes family-style, allowing everyone to share and enjoy the flavors of a West African home-cooked meal.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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