Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, whole roasted chicken with potato and carrots:. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Whole Roasted Chicken With Potato and Carrots: is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Whole Roasted Chicken With Potato and Carrots: is something that I have loved my entire life.
This oven baked chicken provides a great source of meat, starch, and veggies. With a rosemary herb and butter chicken and simple carrots and potatoes to the side, every bite is flavorful and works well together. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat. Sprinkle minced garlic over veggies and chicken.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook whole roasted chicken with potato and carrots: using 15 ingredients and 5 steps. Here is how you cook 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
- Take 1 & 1/2 Tbsp Ginger, garlic Paste
- Prepare 1/2 Tbsp red chilli Powder
- Take 1 tsp red chilli flakes
- Get 1 tsp cumin powder
- Take 1/2 tsp coriander powder
- Prepare 1/2 cup thick yogurt
- Make ready 1 lemon juice
- Get 1 tsp mace and nutmeg powder
- Prepare Salt to taste
- Make ready 4 Tbsp oil
- Prepare Pinch red food colour
- Prepare Potatoes cut into half as needed
- Take as needed carrots cut into chunk
Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
Instructions 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.
Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Arrange the chicken in the roasting pan. Combine the potatoes, carrots, and celery in a bowl.
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