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Thursday, November 26, 2015

Whole Roast Chicken

Preparation Time: 10 minutes 
Bake Time: 1 hour 20 minutes 
Serves : 3-4


Whole Chicken:1 - ( 5 pound )
Potatoes: 2 cut in 2" cubes
Carrots : 2 cut in thick circles 
Oil : 1 tbsp 
Fresh Rosemary: 3 

To make rub:

Onion powder: 1/4 tsp 
Paprika: 1.5 tsp 
Pepper powder: 1/2 tsp 
Ginger powder: 1/2 tsp 
Dried Spearmint : 1/2 tsp 
Dried oregano: 1/2 tsp 
Dried parsley flakes: 1/2 tsp 
Lemon juice: 1/2 tsp 
Oil : 4 tbsp 
Salt to taste 


Clean the chicken with cold water inside and out. Take everything from inside. 
Pat dry. Put the chicken in a small baking dish and put 1 tsp of oil and rub oil all over the chicken.
Make the rub by mixing all the ingredients listed above for rub. 
Slowly separate the skin without ripping on both sides and rub the prepared rub all over the chicken inside the skin first and then on top of the skin. Place the rosemary stems inside the chicken.
Tie the legs together with a twine.
Lay the potatoes and carrots on the bottom and place the chicken. Cover with an aluminum foil.
Pre heat the oven at 450 degrees F and bake for 20 minutes. 
Take out the oil and juices from the pan.
Lower the temperature to 400 degrees and bake for 1 hour. Take out the foul for the last 30 minutes and let it brown.
Serve hot. Tender, juicy chicken is ready to eat.

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