Poulet Rôti des Fêtes

Name: Poulet Rôti des Fêtes
Prep time: 4 h 15 min
Cook time: 1 h 15 min
Total time: 5 h 30 min
Yield: 6
Cuisine: Benin
Ingredients: Whole chicken (about 1.5 kg / 3.3 lb) — 1; Garlic, minced — 4 cloves; Thumb-sized piece ginger, grated — 1; Vegetable oil — 2 tbsp; Tomato paste — 1 tbsp; Paprika — 1 tsp; Chilli powder — 1 tsp; Ground cumin — 1 tsp; Dried thyme — 1 tsp; Salt — 1 1/2 tsp; Lime juice — 2 tbsp; Onion, quartered (for the cavity) — 1

The Quirky Foodster Team

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15 min (plus 4 hr+ marinating)

Prep

1 hr 15 min

Cook

Servings

Ingredients

Whole chicken (about 1.5 kg / 3.3 lb) — 1
Garlic, minced — 4 cloves
Thumb-sized piece ginger, grated — 1
Vegetable oil — 2 tbsp
Tomato paste — 1 tbsp
Paprika — 1 tsp
Chilli powder — 1 tsp
Ground cumin — 1 tsp
Dried thyme — 1 tsp
Salt — 1 1/2 tsp
Lime juice — 2 tbsp
Onion, quartered (for the cavity) — 1

Method

In a bowl, combine garlic, ginger, oil, tomato paste, paprika, chilli powder, cumin, thyme, salt and lime juice into a thick marinade paste.
Rub the marinade all over the chicken, including under the skin and inside the cavity. Stuff the cavity with the quartered onion.
Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours penetrate.
Preheat the oven to 200°C (400°F). Remove the chicken from the fridge 30 minutes before roasting.
Place the chicken in a roasting pan and roast for 1 hour to 1 hour 15 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 75°C (165°F) at the thickest part of the thigh.
Rest the chicken for 10-15 minutes before carving and serving.

Introduction: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the
centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead
so the marinade has time to work through the meat.

Cultural Background: A whole chicken marinated in a fragrant spice paste and roasted until deeply golden, poulet rôti is the
centrepiece of Beninese celebrations, from Christmas tables to wedding feasts, often prepared a day ahead
so the marinade has time to work through the meat.

Tips: Basting every 20 minutes keeps the skin glossy and deeply coloured without drying out the meat
underneath.

Variations: Finish under a hot grill for the final 5 minutes for an extra-crisp, charred skin, popular for festive
presentations.

Vegetarian/Vegan: No authentic vegetarian version exists, as the dish is defined by the whole roasted chicken.

Storage: Refrigerate leftover chicken in an airtight container for up to 3 days.

Reheating: Reheat covered in an oven at 160°C (320°F) for 15-20 minutes until warmed through, to keep the meat
moist.

Nutrition: Approx. 390 kcal, 34g protein, 24g fat, 4g carbohydrates per serving (based on 6 servings).

FAQs:

Q: How do I know the chicken is fully cooked?
A: Check with a meat thermometer inserted into the thickest part of the thigh – it should read at least 75°C (165°F).

Q: Can I marinate the chicken for less time if I'm short on time?
A: A minimum of 1 hour will still add flavour, though overnight marinating gives noticeably deeper results.