This Chad roast chicken was super simple to make, tender and delicious. It would rival any rotisserie chicken anywhere. The skin was amazing with a wonderful crunch to it. I will make this often. Serve with courgette with peanuts for a real treat.
I always wonder why on earth I don't roast chicken more often. It is so easy to make and I end up with left overs that I can usually turn into two other meals. We loved this Chad roast chicken served with mashed zucchini dish with peanuts, it almost felt like a Thanksgiving meal. I like to make a Chinese chicken salad or enchiladas with the leftovers. How do you like to use left over roasted chicken? Please let me know in the comments below. I know you are not supposed to eat the skin, but the way this chicken is cooked it is awfully hard to resist that perfect crunch.
Did you know that it is taboo to give a child an egg in Chad? Evidently they believe it will cause their child to grow up to be a thief! Want to learn more about the African nation of Chad? Be sure to check out "Our Journey to Chad" to find out more.
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Poulet Rôti Tchadienne (Chad-Style Roast Chicken)
- 1 Whole chicken
- 1 Tablespoon Butter
- 1 bunch parsley
- 2 Tablespoons oil
- Salt and freshly-ground black pepper to taste
- Wash and pat the chicken dry.
- Season liberally inside and out with the salt and black pepper.
- Place the butter in the body cavity along with several sprigs of parsley.
- Rub the oil over the outside.
- Place the chicken in a roasting tin and set it either in a 400 degree oven and roast for 20 minutes per lb. (flip the chicken over half way through to crisp the skin on the other side. Alternatively place (still in a roasting tin) on a hot barbecue and cook, turning frequently, for 30 minutes per lb.
- During the cooking baste the chicken either with oil or with the pan juices.
- Take the pan juices from roasting the bird and blend the pan juices with water to form a gravy.
- Serve the chicken on a warmed plate, accompanied by the sauce, garnish with parsley sprigs.