Mozambican Roasted Chicken

Combine cayenne pepper, salt, garlic powder, ginger powder, and paprika powder in a small bowl to create the dry spice rub.

Pat the chickens dry with paper towels to remove excess moisture, which helps the spices adhere better and promotes even browning.

Rub each chicken thoroughly inside and out with the spice mixture, ensuring all surfaces are evenly coated with the peri-peri-inspired blend.

Heat salad oil in a large roasting pan or heavy-bottomed pot over medium-high heat until shimmering, approximately 2–3 minutes.

Carefully place the spiced chickens in the hot oil, searing them on all sides until the skin is golden brown and caramelized, turning as needed, approximately 8–10 minutes total.

Reduce heat to medium and continue roasting the chickens uncovered in the pan, basting occasionally with the pan juices to keep them moist and deepen the color.

Roast until the chickens are cooked through, with an internal temperature of 75°C (165°F) at the thickest part of the thigh, approximately 75–90 minutes depending on size.

Remove the roasted chickens from the pan and let them rest for 5–10 minutes before serving, allowing the juices to redistribute throughout the meat.

Serve the chickens hot, drizzling with the pan juices and spiced oil to maintain authentic flavor and moisture.