Whole Roast chicken

Ingredients:

To Marinate:

Whole Chicken : 1.75 Kgs / 3.86 lb

Yogurt : 3 Tablespoons

Ginger garlic paste : 3 Tablespoons

Lemon Juice : 4-5 Tablespoons

Turmeric Powder : 1/2 teaspoon

Coriander Powder : 2 Tablespoons

Red chilli Powder : 1 teaspoons

Cumin Powder : 1 Teaspoon

Garam Masala Powder : 2 Teaspoons

Pepper Powder : 1 Teaspoon

Salt : To taste

Other Ingredients

Baker’s twine : as needed

Oil, as needed
Melted Butter, as needed to baste the chicken

Instructions

Clean the chicken well. Remove giblets, if there are any. Make slits in the chicken so that the marinade penetrates well and imparts flavor to the chicken.Make a paste of all the ingredients listed under ‘to marinate’ and apply on the chicken well on all sides. Then cover the chicken and place it in the refrigerator and allow it to marinate for at least 6 hours, preferably overnight.Keep the chicken in room temperature for at least 30 minutes before starting the roasting process.Preheat the oven to  375 F /190 C /170 C Fan / Gas Mark 5. Prepare the roasting pan by lining with silver foil, for easier clean up. Then grease it with oil.Remove the excess marinade from the chicken, apply oil  all over the chicken generously and tie the legs of the chicken with bakers twine. Tuck the wing tips under the body of the chicken as there are chances for the tip to get burnt. Place the chicken carefully in the prepared roasting pan. Keep the roasting pan in middle shelf of the oven. Cook for about 45 minutes. Then carefully turn the chicken to the other side and cook for another 30 minutes. Then turn the chicken (to initial position) then bake for another 15-20 minutes until the chicken is cooked and the juices run clear when the deepest part of the flesh is pierced with thin skewer.Remove the chicken from oven, baste it with melted butter and let it stand for 10 minutes. Then slice the chicken and serve.

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