Margarita's International Recipes


Roasted chicken, African style

This Chadian dish is quite simple and not in the least exotic, but it's terribly delicious and easy to make. In addition, it keeps wonderfully - I made it for dinner on a Saturday night, and then my friend Desiree called and invited us to dinner at Favorite India, so I refrigerated it until the next day. It was great, the skin was still crispy, even after warming it in the microwave, and the chicken flavorful. I'm sure to make it again.

By the way, the recipe did not specify what type of oil to use - so I used olive oil. I'm not sure it's used at all in Chad (though perhaps the French influence has taken it there), and had I had peanut oil I would have used that instead, but it did work out very well with the olive oil. The original recipe did not say at what temperature to cook the chicken, so I followed the temperatures that I used to cook my American Roast Chicken.

Roasted chicken, African style


  • 1 chicken
  • 1 Tbsp. butter
  • 1 bunch of parsley
  • 3 Tbsp. oil
  • salt


Preheat oven to 450. Oil the rack of your roasting pan.

Wash and pat dry the chicken. Salt it inside and out. Stuff it with the butter and parsley. Spread the oil in the outside. Put on the prepared roasting pan.

Reduce the temperature to 350F. Roast for 20-30 minutes per pound. Once the skin turns golden, baste with juices. Serve.

Adapted from a recipe at

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