THE MAISON
West Africa • Heritage Celebration Cooking

Jollof-Seasoned Roast Chicken

Whole Roast Chicken with West African Jollof Spice

A whole chicken richly seasoned with aromatic Jollof spices and roasted until tender, deeply bronzed and irresistibly fragrant.

PREPARATION

20 minutes, plus marinating

COOKING

1 hour 20 minutes

TOTAL TIME

1 hour 40 minutes, plus marinating

SERVES

6 -8 servings

FROM THE MAISON PANTRY

Ingredients

  • 1 whole chicken, approximately 4–5 pounds
  • 3 tablespoons CaMasi Maison™ Jollof Spice Blend, divided
  • 2 teaspoons premium sea salt, adjusted to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon finely grated fresh ginger
  • 4 garlic cloves, finely minced
  • 2 tablespoons tomato paste
  • ¼ cup neutral cooking oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon raw honey, optional
  • ½ medium onion, roughly chopped
  • ½ cup chicken stock or water
THE MAISON METHOD

Preparation Method

  1. Prepare the chicken: Remove the giblets from the cavity and pat the chicken thoroughly dry with paper towels. Place it breast-side up on a clean work surface.
  2. Loosen the skin: Carefully slide your fingers beneath the skin covering the breasts and thighs, creating space for the seasoning without tearing the skin.
  3. Prepare the Jollof marinade: Combine 2 tablespoons of Jollof Spice Blend with the sea salt, black pepper, ginger, garlic, tomato paste, cooking oil, lemon juice and optional honey. Mix until a smooth, deeply colored paste forms.
  4. Season thoroughly: Rub the marinade over the entire chicken, underneath the loosened skin and inside the cavity. Massage the seasoning into the legs, wings and thicker portions of the meat.
  5. Marinate the chicken: Cover and refrigerate for at least 4 hours or overnight. Remove it from the refrigerator approximately 30 minutes before roasting.
  6. Prepare the oven: Preheat the oven to 425°F. Arrange the chopped onion in the bottom of a roasting pan and pour in the chicken stock or water.
  7. Position the chicken: Place the seasoned chicken breast-side up on a roasting rack above the onion and stock. Tuck the wing tips underneath the bird and loosely tie the legs together with kitchen twine.
  8. Begin roasting: Roast at 425°F for 20 minutes to begin developing the deeply bronzed skin.
  9. Continue cooking: Reduce the oven temperature to 375°F and continue roasting for 45–55 minutes, basting lightly with the pan juices once or twice.
  10. Build the Jollof crust: Combine the remaining tablespoon of Jollof Spice Blend with a small amount of oil and brush it lightly over the chicken during the final 15 minutes of roasting.
  11. Check for doneness: Insert a food thermometer into the thickest part of the breast and thigh without touching bone. The chicken is ready when both areas reach at least 165°F and the juices run clear.
  12. Rest and serve: Transfer the chicken to a clean platter and allow it to rest for 15 minutes before carving so the juices redistribute throughout the meat.

A NOTE FROM THE MAISON

Maison Notes

Drying the chicken thoroughly before applying the marinade helps the seasoning adhere and encourages the skin to roast to a beautifully bronzed finish.
Apply the final Jollof spice coating lightly. The tomato, spices and optional honey can darken quickly during the final minutes of roasting.
Serve with classic jollof rice, fried rice, roasted plantains, couscous or a crisp vegetable salad.

PLEASE NOTE

Allergen Information

Check the ingredients of the Jollof Spice Blend, prepared chicken stock and any packaged seasonings used. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Jollof Spice Blend

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