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Roast Chicken

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Time1 Hr
DifficultyIntermediate
Serves4

All the Chicken lovers in the house, it’s your time to rejoice as we are back with a classic Chicken recipe that is loved by people all over the world. Yes you guessed it right! We will teach you how to make Roast Chicken at home and we bet you wouldn’t have had Roast Chicken that is this healthy before. For the most part, this Roast Chicken recipe follows the traditional recipe except for a few t ... weaks here and there to make it healthier. The total time required to make Roast Chicken is about an hour but before you can get started with the recipe, you would have to soak a whole chicken for an hour in salt water to make it moist and easier to split into two. To give the chicken an extra bit of freshness and add a few greens to the dish we would need some Thyme, Rosemary, Parsley and Celery. The dish wouldn’t be the same without these ingredients and it also makes it much more nutritious. Ensure you spread the marinade evenly all over the chicken by massaging it gently and even smear some between the skin and breast. Once you cook your chicken in the oven for about 20 minutes, you need to baste it to ensure it’s completely saturated in its juices so that all the flavour stays inside. This Roast Chicken recipe can feed up to 4 people which makes it perfect for a family lunch or even dinner. Wondering how to make Roast Chicken at home? Watch the video tutorial now.

Nutrition Info. (per serving)

ProteinFatCarbsFibre698 Cal698 Cal698 Cal698 Cal
  • 55gProtein
  • 46gFat
  • 12gCarbs
  • 4gFibre

Ingredients

Dry Grocery

Red Chilli Powder

Red Chilli Powder

1 teaspoon

Salt

Salt

1 teaspoon

Black Pepper Corn

Black Pepper Corn

2 teaspoons

Bay Leaf

Bay Leaf

3 units

Atta

Atta

1.25 cups

Poultry

Chicken Whole

Chicken Whole

1 unit

Fruits & Vegetables

Lemon

Lemon

2 units

Potato

Potato

1 unit

Onion

Onion

1 unit

Carrot-regular

Carrot-regular

1 unit

Celery

Celery

10 g

Parsley

Parsley

6 g

Rosemary

Rosemary

6 g

Thyme

Thyme

6 g

OTHERS

Chicken Stock

Chicken Stock

2.5 cups

Other

Jeera Powder

Jeera Powder

1 teaspoon

Olive Oil

Olive Oil

5 teaspoons

Garlic

Garlic

8 pieces

Directions
1
Fine chop rosemary and parsley. Wash and cut the carrot, onion and celery into thick slices, baby potato into halves (skin on). Make a paste of 5 cloves of garlic. Set aside
2
Mix the garlic paste, herbs, olive oil, cumin powder, chili powder, lemon, 1 teaspoon black pepper (crushed), and salt to form a marinade. Set aside
3
Take a whole chicken with skin and place in a pot. Add salt and top off with water, enough to submerge the chicken. Leave this for an hour
4
Wash the chicken and drain any excess water that collects in the cavity. Cut along the backbone of the chicken. This will enable the chicken to open up without splitting into two
5
Mix the roughly cut celery, carrot, onion, 1 teaspoon whole peppercorn, bay leaf, potato and garlic in a bowl. Season with a little salt and pepper
6
Place the chicken in a baking dish (it will release juices so a deeper dish is needed to prevent the juices from flowing). Using the tip of your fingers, lightly, without tearing the skin, separate the skin from the breast (enough to push in some marinade). Spread some marinade between the skin and breast. Then spread the marinade all over the chicken by massaging it into the skin.
7
Make sure the marinade is on the skin as well as the part of the chicken that is facing down. Place the marinated roughly cut veggies under the chicken. Once the chicken is prepped, bake in a preheated oven, uncovered, at 180 degrees C for 40 min. Using a spoon, pour the natural juices onto the chicken. This process is called basting. Do this in the last 10 min of roasting
8
Once done, remove from the oven, and let it rest for 30min. Cut and serve
9
Once the chicken has been removed from the oven, keep it aside. Take out the juices and roasted veg in a pan and reduce on a medium flame. Add whole wheat flour and saute again. Once the wheat flour cooks, add apple cider vinegar to deglaze the pan. This is done to collect the caramelization at the bottom of the pan. Add 2 1/2 cups chicken stock and reduce to a thick consistency. Strain and squeeze out all juices
10
Finish it with chopped parsley

Success!

We hope you had fun making it! Enjoy the meal.

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