Monday, 27 April 2020

Whole Roast Chicken and Gravy Recipe


This is the best chicken you'll ever try! Juicy and full of flavour.


Watch the video recipe below for more info.
Best Roast Chicken Recipe

INGREDIENTS:
Chicken Marinade:
  • 1 whole chicken with skin
  • juice of one fresh lemon
  • 2 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp paprika powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp dried crushed coriander seeds
  • 1-2 tbsp of extra virgin olive oil.
For Veggie:
  • 8-10 baby potatoes, cut in halves
  • 4 small onions, cut in halves
  • 2 medium size carrots, peeled and cut into large strips
  • 1 green pepper, cut into large strips
  • salt to taste
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 1 tsp dried rosemary leaves
  • 1/2 tsp red chilli powder
  • 3/4 tsp paprika powder
  • 1/4 tsp turmeric powder
  • 1 tsp olive oil
  • squeeze some lemon juice
For Gravy:
  • Stock from roasted chicken 
  • 1/2 tsp cornflour
  • more seasoning as needed or to taste
DIRECTIONS:

For chicken:
  1. Mix all seasoning to make a smooth marinade. Massage the chicken with the marinade and let marinate for at least 4 hours or even better overnight.
For the veggies:
  1. Place the veggie in a large mixing bowl and combine all ingredients. Mix well so that all vegetables are well coated.
Prepare Roast Chicken:
  1. Place the marinated chicken and vegetables in a large roasting tray. 
  2. Cover with 2 sheets of foil and seal properly so that no air escapes. This will help the chicken cook evenly and keep it moist in the oven. 
  3. Bake in the oven at the highest temperature for 1-1/2 to 2 hours depending on your type of oven. 
  4. Once that has passed remove chicken from the oven and remove the foil. 
  5. You should see a lot of liquid on the tray. 
  6. Separate and pour the liquid in a container and set aside for later for the gravy.
  7. Pop the chicken back in the oven for another 10-20 minutes or until the skin of the chicken is nice and crisp and gold brown.
For Gravy:
  1. Combine 1/2 tablespoon of cornflour to the liquid came from the chicken. Mix well.
  2. Pour the mixture in a small saucepan and bring to a boil while stirring constantly.
  3. The consistency should be nice and runny. 
  4. Add more seasoning as for taste.
Serve the roasted chicken with gravy, hummus and naan.


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