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
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