Whole Roasted Chicken Recipe, Mmhmm

This whole roasted chicken is a really easy and somewhat inexpensive thing to make that results in something very impressive, delicious and versatile. With so much going for it, is a real wonder how come this is the first time I decided to roast a whole chicken. Usually I would be roasting a turkey at Christmas time. Although this is a recipe that you can definitely tweak to make your own, I used a special blend of flavors to create something unique that I encourage you to try.

Whole Roasted Chicken

Ingredients

1 whole chicken
4 tbsp minced garlic
1 tbsp onion powder
2 tsp ginger powder
1 tsp whole geera
1 tsp coriander seeds
2 tsp cayenne pepper
2 tsp lemon pepper
1 tbsp sugar
1 tbsp mustard
2 sprigs rosemary
2 tbsp olive oil
3 tbsp unsalted butter
salt to taste
4 limes

Method

Place the chicken in a bowl, cut 3 limes then squeeze the juice all over the chicken
Add enough water to the bowl to cover the chicken, allow to sit
Toast geera and coriander seeds in a frying pan until popping and fragrant
Transfer to a mortar and pestle then grind to a powder
Combine all ingredients in a bowl to form a paste
Transfer chicken to a cutting board then pat dry with paper towels
Push a generous amount of the butter/paste underneath the skin of the chicken around the breast
Apply the remaining mixture to the chicken making sure to smother the entire chicken
Pierce holes into the lime and place within the cavity of the chicken
Place chicken in a roasting tray and cook uncovered in a preheated oven at 400 degrees for 20 to 25 minutes
Remove from the oven then cover the tray tightly with foil
Reduce the heat in the oven to 300 degrees then cook the chicken for 45 minutes
Drain juices from chicken into a bowl then baste the chicken
Return to the oven and cook for an additional 5 minutes
Use remaining juices to apply a final coat to the chicken for extra flavor and moisture
Allow to cool for 5 to 10 minutes before carving
Serve & Enjoy