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Sunday, 10 February 2013

Roast chicken

" Normally roast chicken takes a long time, the whole chicken needs to be stuffed, trussed,cooked, rested,etc. This is fine for major occasions, but if you love to eat roast chicken frequently,then use this fabulous recipe. Its quick, easy and perfect for any Sunday or weekday. Uses chicken pieces, which cook quicker and vegetables, making it a whole meal. Flavored with rosemary, its heavenly, once tasted, hard to ignore ..."

Ingredients:

Marination

  • 1 whole chicken (cut into 8 pieces with the skin on)
  • 2 tbsp ginger garlic paste ( I prefer more garlic then ginger)
  • 1 tbsp vinegar
  • 2 tbsp red wine
  • 1 tsp red chilly flakes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt to taste

Roasting ingredients

  • 1 bunch of rosemary
  • 50 gms butter
  • 1 whole garlic head, peeled into cloves
  • 3 bay leaves
  • 2 large onions (cut into 4 pieces each)
  • 1 large carrot (cut into batons 3 inches long)
  • 2 large potatoes(cut into 4 large pieces)
  • 1 handfull of beans(cut into 3 inch pieces)
  • 1 tbsp olive oil
  • Salt to taste

Method:

  1. Wash and dry the chicken pieces
  2. Rub the chicken well with the marination and cover and refrigerate overnight (or at the least 5-6 hour)
  3. In a large roasting tin,distribute the chicken pieces (skin side up)
  4. Mix the vegetables in the balance marinade adding extra salt and olive oil
  5. In the roasting pan evenly distribute all the vegetables and the Rosemary,Bay leaves, dotting the dish with butter
  6. Pour over the chicken, any balance marinade covering the roasting tin with foil tightly
  7. Bake at a 220 degrees C for 40 minutes
  8. Remove the watery gravy and keep aside
  9. Reduce the temperature of the oven to 200 degrees C and bake for another 20 minutes, uncovered by foil till golden brown
  10. Thicken the gravy with cornflour adding more of the marinade ingredients that you think are required as per taste

Note:

  • Adjust the seasoning and herbs as per taste, tarragon or thyme or a mixture of all 3 herbs works well too.I like to use fresh herbs for amazing flavours, but in a pinch even the dried ones work well enough.
  • This dish, uses a lot more salt then expected so ensure enough salt by tasting the chicken half way through the cooking process
  • Cooking time also varies by oven , and size of bird, so for the first time keep a watch and you may need to adjust roasting time by 10 minutes either way