Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, whole roasted chicken with potato and carrots:. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Whole Roasted Chicken With Potato and Carrots: is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Whole Roasted Chicken With Potato and Carrots: is something which I have loved my entire life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Whole Roasted Chicken With Potato and Carrots::
- Prepare 1 Whole Chicken with skin or without (choice)
- Get 2 & 1/2 Tbsp Kashmiri red chilli Powder
- Make ready 1 & 1/2 Tbsp Ginger, garlic Paste
- Take 1/2 Tbsp red chilli Powder
- Take 1 tsp red chilli flakes
- Take 1 tsp cumin powder
- Get 1/2 tsp coriander powder
- Prepare 1/2 cup thick yogurt
- Take 1 lemon juice
- Prepare 1 tsp mace and nutmeg powder
- Make ready Salt to taste
- Prepare 4 Tbsp oil
- Prepare Pinch red food colour
- Prepare Potatoes cut into half as needed
- Take as needed carrots cut into chunk
Drizzle carrots and onion with olive oil. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
Steps 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.
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. Place the fresh vegetables in a large bowl. Drizzle on some extra virgin olive oil and sprinkle some pepper.
So that’s going to wrap it up for this special food whole roasted chicken with potato and carrots: recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
