Roast chicken is the main dish for Christmas dinner. Well, you can enjoy it any day especially around winter.
We would make the marination and coat it well on the chicken and keep it in the refridgerator for minimum 2 hours. Vegetables would be cut into cubes and coat with spices and cook along with the chicken on a tray. If you like, you can use the same spices to marinate and roast a turkey instead of chicken.
This roast chicken will be very succulent and have with great flavours. Also, the vegetables that we roast along with the chicken. The stock that would ooze out from the chicken will add depth of flavours to the vegetables.
Watch on YouTube
How to make Chicken Skewers
What you’ll need
Chicken – 1.25 kg
Cayenne Pepper – 1 1/4 tsp
Paprika – 1 1/2 tsp
Garlic Powder – 1 tsp
Black Pepper Powder – 2 3/4 tsp
Salt – 1 3/4 tsp
Lime Juice – 1 tbsp
Oil – 4 tbsp
Rosemary
Thyme
Carrot – 3
Sweet Potato – 2
Potato – 3
Onion – 1
Lemon – 1
Fennel Bulb (diced) – 1/2 cup
Leek (diced) – 1/2 cup
Garlic (crushed) – 3
Tips
- If you can’t get fresh thyme or rosemary, you could use dry herbs.
- Make sure to preheat the oven at 175°C.
- Cooking time of the chicken would differ based on the weight of the chicken.
- Serve the chicken and vegetables hot, as soon as taken out from the oven. If you are not serving it immediately, cover it with a kitchen foil to keep the chicken moist.
How to cook it
- To make the marination for chicken, add 1 1/4 tsp of Paprika, 1 tsp of cayenne pepper, 1 tsp of garlic powder, 1 1/4 tsp of black pepper powder, 3/4 tsp of salt, thyme, rosemary, 1 tbsp of lime juice and 1 tsp of oil into a bowl.
- Mix all the spices together.
- Pat dry the cleaned whole chicken with a kitchen towel.
- Rub the spice mixture on the chicken and coat it well.
- Once the spices are coated on the chicken, cover it with a cling film and keep it in the refrigerator for minimum 2 hours.
- Chop the carrots, sweet potato, potato, onion and lemon in cubes.
- Add 1/2 cup of chopped fennel bulb, 1/2 cup of chopped leek, 4 pieces of chopped lemon and 3 crushed garlic cloves, 1 tsp of salt, 1/4 tsp of cayenne pepper, 1/4 tsp of paprika and 1 1/2 tsp of black pepper powder to the chopped veggies, 2 tbsp of olive oil, thyme and rosemary and mix everything well.
- After 2 hours, take the marinated chicken from the refrigerator and place it on a baking tray. At this time, make sure to preheat the oven at 175°C.
- Stuff the chicken with 4 pieces of lemon, thyme and rosemary.
- Spread the chopped vegetables on the tray and also stuff them inside the chicken.
- Gently cover the tray with aluminium foil.
- Place the tray in the preheated oven and cook it for 45 minutes at 175°C.
- After 45 minutes, take it out from the oven and place on a cooling rack.
- Remove the aluminium foil carefully and drizzle olive oil on the chicken.
- Place it back into the oven and cook again for 45 more minutes.
- After 45 minutes, take out the tray and place it on a cooling rack.
- Chicken and vegetables must be cooked perfectly with tasty juice underneath.
- Serve the roast chicken and vegetables hot.
Leave a Reply