Roasted Chicken
This oven-roasted chicken is so tender with crispy skin. Chicken is marinated with mayonnaise and herbs, and spices. It is then baked until crispy on top but perfectly juicy on inside.
Servings: 6
Calories: 499kcal
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.
Nutrition
Calories: 499kcal | Carbohydrates: 14g | Protein: 24g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 556mg | Potassium: 566mg | Fiber: 2g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 2mg