Roasted whole chicken is a recipe made for occasions when you want to eat with your family and friends. This roasted chicken is flavored by mint, tandoori masala, lemon and bell peppers. It is made in various flavors so you can tweak it to your liking. You can customize it while cooking and make it more delicious as per your choice. It goes very well as appetizer. The roasted whole chicken is available in stores.
Ingredients
For First Marination
- 1 Whole chicken with skin on
- 1/4 cup Salt
- 1 tbsp Black pepper powder
- 1 lemon juice
- 1 tbsp Lemon zest
For Second Marination
- 1-1/2 tbsp Tandoori masala powder
- 2 tsp Hot red chili powder
- 1 tsp Turmeric powder
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1/4 cup Coriander and mint chutney
- 1/4 cup Butter
- 2 tbsp Oil
- 1/4 cup Hung curd( thick curd)
- 1 Green bell Pepper cut into big pieces
- 1 red bellpepper
- 1 Onion cut into big pieces
Instructions
- Rinse chicken with water and wipe it with a kitchen towel. Take lemon juice, black pepper powder, lemon zest and salt in a mixing bowl and mix them all very well.
- Rub the mixture outside and inside the skin of the chicken very nicely. Apply some mixture thoroughly everywhere on the chicken. Once it is done, cover it and keep it aside for 15 minutes.
- Keep all the ingredients ready for second marination.
- Combine all spices in a bowl, mix it together very well. Keep it aside.
- Rub the spice mixture on chicken, cavity and inside the skin of chicken very nicely. Fill some mixture in the cavity of the chicken. Cover it and keep it in the fridge over night (the longer you keep it, the more juicy the roasted chicken will be, minimum 6 to 7 hours).
- Take out the chicken from fridge and apply some more mint chutney over the chicken for mint flavor (If you don't like, you can avoid this). Fill one cut lemon, onion cubes and bell peppers cubes inside the chicken cavity. Tie both legs with a string. Place the bell peppers, onions cubs on baking tray. Place the marinated chicken on it. It's ready to go in to oven. Make sure the marinated chicken is room temperature after it has been removed from the fridge.
- Preheat the oven at 400 degree F. Place the chicken tray on the middle rack of the oven and let it cook for 30 minutes. Flip the chicken very carefully to other the side. Let it cook for another 25 minutes.
- Change the mode to broil, let the chicken roast for 6 minutes until it gets a brown color. Flip the chicken carefully to other side and roast for another 6 minutes . Once it gets brown both side, cover it with aluminium foil and let cook it for 10 minutes in baking mode. Monitor the chicken to make sure you remove it when it is cooked.
- While roasting, the chicken releases water, so pour the water in separate bowl. Boil it on stove till it gets thicker.
- Once it is done, remove from the oven, cover it for 10 minutes before cutting the chicken. Place the chicken and vegetable in a serving tray, and pour the flavorful gravy (the water that you boiled in the previous step) on top of the roasted chicken. Roasted chicken is ready to be served.
- While serving cut the chicken into pieces . Serve it with mint and coriander chutney or cranberry sauce. Enjoy it with your favorite drink.
Recipe Notes
- Roasting the chicken with skin holds the moisture and keeps the meat tender.
- After the chicken has been removed from the fridge, make sure it is warmed up to room temperature before baking it in the oven.
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