Roast Chicken

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Serves 4-5

Nothing more heart-warming than the smell of home-made roast chicken. Here is a simple recipe that gives excellent results...moist and tender chicken that's very flavourful.

Ingredients
1
chicken, with skin
(about 1.5kg)
1 tsp.
ginger/garlic paste
2 tsp.
salt
2 tsp.
black pepper
2 tsp.
red chilli powder
2-3 tbsp.
room temp butter or olive oil
fresh herbs of your choice
(I used thyme and coriander, you can also use rosemary and basil if you like)
juice of 3 lemons
(do not discard the lemon pieces after squeezing the juice out)
Instructions 

Rinse out the chicken well with cold water, then dry it completely using kitchen towels/tissues.

Make a paste of all the ingredients except the butter/oil. Rub this marinade all over the chicken, inside and out and under the skin wherever you can reach. Then put the chicken in a zip lock or a plastic bag and refrigerate for at least 4 hours but preferably overnight.

Once ready to bake, pre-heat the oven at 218 C. Rub the butter all over the chicken, or if you are using olive oil just drizzle it all over. Chop half an onion roughly, 1-2 green chilies and 1-2 cloves of garlic. Stuff these in the chicken and also try to stuff the herbs of your choice and the lemon peels into the chicken to give it an excellent aroma (put whatever can fit in there). Tie the legs together using a piece of twine or string.

Roughly chop any veggies of your choice that you plan on serving with the chicken, like carrots, potatoes, celery, onions, etc. Place these veggies in your baking pan and pour 1 cup of water or chicken stock on them. Then place your chicken, breast side down onto the veggies or if you have a baking grill place it over the veggies and place your chicken on top of it. Bake for 30 minutes.

Remove and turn the chicken over and bake for another 35-40 minutes to finish cooking the chicken. If the breast side is browning too quickly, you can lightly cover it with a piece of foil. Make sure you check the temperature of the chicken using a meat thermometer (165-170 C is a good temperature to remove the chicken at, it will increase slightly as the chicken rests after baking). Or you can test by pricking the thickest part of the meat around the thigh and if the juices run clear then your chicken is done.

Remove from the oven and let the chicken sit (cover it loosely with a foil) for about 10 minutes before cutting. Enjoy your delicious chicken!

Do not keep opening and closing the oven, as you will keep losing the oven heat by doing this and your chicken will not cook as it should.

 

Comments

try this

i will try to make this chiken .

djazakalhha

Wow!..tnx fauzia

The recipes are so well written .. os easy to follow ... thanks Fauzia ... keep up the good work

Assalam o alaikum,
This is my first visit here highly recommended by my sister loving all the recipes and can't wait to make them :) jazakAllah for sharing such wonderful recipes.
Keep it up best regards

Excellent ........

Salamwalikum,
Fauzia yesterday i tried roasted chicken recipe & it come really very good specially i like all my veggies flavor very much.thank u so much for g8 recipe.

I want to share my roasted chicken photo with u. bt i cant do it.how to share photo with u.

Wat if we use chicken w/o skin??

admin_2's picture

The skin helps retain moisture in the chicken.

As salam alaikum

Do i have to cover to chicken while baking it

admin_2's picture

W/Salaam, no need to cover the chicken.

Aslmkm fauzia i am new to ur site and hav jus mand they have made a few things and they hav turned out excellent jazalalah.
Actualy i jus got married so really new to kitchen responsibilities. I wanted to ask when u pour the chicken stock on the vegetables then once u done with baking does any water remain and do u have to discard it.
I made ur cinnamon rolls if i want to double any of the recipes should i just double all the ingredients or is there any other way

admin_2's picture

W/Salaam, most of the stock will dry out but if any remains you can mash or blend the veggies in it and make a thick gravy to serve the chicken with it. And yes you can double the cinnabon recipe or make the same amount twice so it is easier to handle all the dough. :)

Jazaka allahu khairan

Assalam my husband likes to eat roast chicken but not when it is whole. Can u give me a recipe for roast chicken pieces. Awaiting ur reply to try this recipe

AssalamAlaikum. Can we use this recipe for roasting using a rotisserie grill? Thanks for all ur awesome help n lovely recipes

admin_2's picture

W/Salaam, I personally have never used the rotisserie grill but it should be ok. :) Thanks for the lovely comment!

Aoa.my chicken ws not dried completely i guess.it released water when i marinated it.now what to do with the marinade?? Shud i discard it or bake chicken in it??

admin_2's picture

Add it to the water and veggies under the roast chicken.

Can v add dry thyme instead of fresh??also can v add puthina ??

admin_2's picture

Yes you can.

Also mam wther v have to make d paste of herbs too

admin_2's picture

No you do not have to make a paste.