Roasted chicken is a delectable culinary delight that never fails to tantalize the taste buds with its irresistible aroma and mouthwatering flavors. Prepared by carefully seasoning a whole chicken with a harmonious blend of herbs, spices, and a hint of zesty citrus, it is then slow-cooked in the oven to perfection. The roasting process results in a crispy golden-brown skin that encases succulent, tender meat infused with the savory essence of the seasonings. Whether served as a comforting family meal or the centerpiece of a festive gathering, roasted chicken is a timeless classic that embodies both simplicity and sophistication, leaving diners with a satisfying and unforgettable dining experience.
Ingredients for roasted chicken
Chicken
One whole chicken with skin and bone is about 2 lbs or 1 kg that was used in the recipe. I cut the spine of the chicken and flattened it for even cooking. I then marinated it with mayonnaise, yogurt, lemon juice, spices, and herbs.
Mayonnaise
If you want to get super moist and succulent chicken then start with a mayonnaise-based marinade. Mayonnaise is rich in fats and a great way to pack the flavors in chicken.
Yogurt
In addition to mayonnaise, I used yogurt which will give a beautiful crust to the chicken and also help tenderize it. The lactic acid in yogurt is a slow marinade that helps soften the meat. I recommend marinating the chicken overnight for best results, but if you marinate it for at least 30 minutes it will still work.
Spices and herbs
Chicken is marinated in salt, red chili, Kashmiri chili, black pepper, parsley, and turmeric. Turmeric gives the chicken a beautiful yellow color.
Lemon juice
Lemon juice is another natural tenderizer for meat, it also provides acidity and flavor. Sometimes I use lime instead of lemon juice and it works fine.
Cooking time
I used a Dutch oven for roasting the chicken, but you can roast it on any oven-safe dish. Dutch oven was mostly for decoration, but it increased the cooking time. I would rather do it in a regular dish.
How to serve roasted chicken
I enjoy incorporating potatoes at the base of the pan to accompany the chicken. Additionally, seasonal vegetables such as zucchini, carrots, squash, or beans can be added for roasting. On certain occasions, I prepare homemade fries and serve them alongside a side of delectable Tarka rice. You can find a convenient recipe for Tarka rice here.
Roasted Chicken
Ingredients
- 2.2 lbs chicken whole chicken with skin
- 1/3 cup mayonnaise
- 1/3 cup yogurt
- 1/3 tsp turmeric
- 1 tsp salt
- 1 tsp red chili
- 1 tsp Kashmiri chili
- 1 tsp black pepper powder
- 2 tbsp lemon juice
- 4 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp dried parsley
Vegetables for roasting
- 2 medium potatoes cut into cubes
- salt and pepper to taste
- 1 tbsp oil
Instructions
Marinate the chicken
- Cut the spine of the chicken for even cooking.
- Mix all the ingredients mentioned above and marinate the chicken overnight or for at least 30 minutes.
Bake the chicken
- Preheat oven to 425°F.
- Cut potatoes into cubes, add salt and black pepper to taste. Add 1 tbsp of oil and mix everything.
- Add a layer of potatoes and then transfer the chicken on top of the potatoes.
- Bake your chicken uncovered for at least 45 minutes.
- Serve with rice, and enjoy.
Video
Notes
- Use a meat thermometer to check if the chicken is cooked. Once the thermometer reads 165F on the thickest part of the chicken, it is ready.
- You can also cut through the thickest part to check if the juices run clear, which means it is ready.