Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, whole roasted chicken with potato and carrots:. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Whole Roasted Chicken With Potato and Carrots: is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Whole Roasted Chicken With Potato and Carrots: is something that I have loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can cook whole roasted chicken with potato and carrots: using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Whole Roasted Chicken With Potato and Carrots::
- Get 1 Whole Chicken with skin or without (choice)
- Prepare 2 & 1/2 Tbsp Kashmiri red chilli Powder
- Get 1 & 1/2 Tbsp Ginger, garlic Paste
- Get 1/2 Tbsp red chilli Powder
- Take 1 tsp red chilli flakes
- Prepare 1 tsp cumin powder
- Make ready 1/2 tsp coriander powder
- Get 1/2 cup thick yogurt
- Prepare 1 lemon juice
- Make ready 1 tsp mace and nutmeg powder
- Make ready Salt to taste
- Get 4 Tbsp oil
- Get Pinch red food colour
- Get Potatoes cut into half as needed
- Make ready as needed carrots cut into chunk
Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Sprinkle minced garlic over veggies and chicken.
Instructions to make Whole Roasted Chicken With Potato and Carrots::
- Wash the chicken and pat dry. - Mix together yogurt, lemon, chili powder, ginger, garlic paste, Kashmir chilli powder, chilli flakes, cumin, coriander, mace and nutmeg powder, oil, salt, food colour and make into a smooth paste.
- Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.
- Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator. - If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
- Use an oven proof baking dish and add potatoes, and carrots slices to the bottom. Tie the chicken legs together with a kitchen string and transfer it on top of the veggies. - - Bake in a pre-heated oven at 220°C for 90 minutes or 1 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
- Once cooked, cover with aluminium foil and let it rest for 10-15 minutes. - Cut, serve with all the veggies and enjoy. - - ✅NOTES: - - Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc.
Drizzle carrots and onion with olive oil. Arrange the chicken in the roasting pan. Combine the potatoes, carrots, and celery in a bowl. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Season chicken with salt and pepper to taste; place in a large roasting pan.
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