ROASTED CHICKEN

A super-reliable Roast Chicken recipe, an incredibly easy and satisfying meal. Is there anything as simple and comforting as Roast chicken?

A Roast Chicken is always a celebratory. The vibrantly colored and intensely flavored vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. A super-reliable Roast Chicken recipe that is seasoned inside and out along with vegetables that is soaked and grilled in the chicken juice, lemon slices and herbs into the cavity, then rubbing the skin with butter.

Ingredients:

• 1 whole Chicken – 1.2 kg
• 2 - 3 tbsp Chilly powder
• 1 teaspoon Turmeric powder
• 3 Garlic cloves
• 2 inch Ginger
• 1 Lemon juice
• ½ Lime / Lemon
• 1 Onion
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• Salt crystals
• 4 Toothpick or Strings
• Salt as per taste

Roast along Vegetables:

• 500 gms Baby Potatoes, par boiled
• 3 Onions, halved
• 10 Button Mushrooms
• 1 bulb of Garlic, halved
• 3 teaspoon Olive oil / butter
• 1 teaspoon Pepper powder
• 1 teaspoon Rosemary
• Salt crystals, as per taste

Pound the ginger and garlic.  Make a mixture of the ginger - garlic paste with the dry spices – chilly, turmeric, thyme, rosemary, good pinch of salt and then lemon juice and butter. 

Prick the chicken and draw some cuts over it, so the spices can get inside as we Malayali’s really want our non-vegetarian dishes to be spicy all over. Now rub the mixture over the chicken as well as inside the cavity. Slide some mixture between the skin and flesh of the chicken and give a good massage. For enhanced flavor and to avoid a messy kitchen on the feasting day, I marinate the chicken overnight in the fridge.  

Following morning get the chicken to room temperature. Once again give a good spice massage to the chicken and if required, add some more butter and check for seasoning. Cut the lemon and onion into half and pop them into the chicken cavity and then bind the legs and wings with the help of tooth pick or string.

Heat the oven to 1800C. In the meantime marinate the vegetables with oil, pepper, rosemary and salt. Prick the baby potatoes before marinating, this is to fasten the cooking process.

Drizzle some olive oil and herbs over the vegetables and arrange them as the base on a baking tray. Place the marinated chicken, breast side up over the vegetables. 

Bake it for 50 to 60 minutes.

When the chicken is completely cooked, take it out of the oven and wrap the chicken tray with foil paper for 15 minutes, allowing the chicken to rest in the flavors.

Before serving the Roast don’t forget to remove the toothpicks.  

TIP:

When roasting the potatoes and onions they tend to get burnt or too dry.  So after 45 minutes of baking, sprinkle some water over the vegetables and try to give a quick turn over to the veggies.

I believe there is no smell better than a roasting chicken and the power to comfort. This perfect roasted chicken is glowing brown, tender and juicy with the wondrous aroma that is perfuming my kitchen and giving me complete satisfaction of the masterpiece

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

Please do SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you liked this recipe and wish to receive more updates on the upcoming posts