Roasted Chicken

I have always wanted to cook a whole chicken as it is (no cut pieces) & this next dish was part of this wish. However to be honest this was an accidental preparation. To start off the plan was to have a rotisserie grilled chicken, however when the weight of the chicken exceeded the one that the rotisserie could hold, I decided to go for the roasted version. It is very important to marinate the chicken for at least 3 hours or more. Marinating helps the chicken to be very tender and soft & overnight marinating is the best option. But due to time constraints, I had to settle for the 5 hour period. I opted for pita bread, mayo & salad as sides for this.    

Ingredients

For marination

• 1.5 kg chicken
• 2 tbsp. ginger garlic paste
• 2 -3 tbsp. chilli powder (according to your taste)
• 2 tsp. turmeric powder
• 1 tbsp. garam masla powder
• 2 tbsp. chicken masala powder
• 1 tbsp. Kashmiri chilli powder(or more)
• 2 tbsp. honey
• ½ cup thick yogurt
• Salt accordingly

In a bowl, mix everything in a bowl.

Clean the chicken properly especially the cavity area and pat dry the chicken with a paper towel and keep it on a wide bowl. Smear the marination paste and keep aside for at least 3 hours.

Preheat the oven to 200°C.

In a wide baking tray, line with a foil and place the chicken in the middle of the tray.  Drizzle some veg oil onto the chicken. The total baking time is about 50-60 minutes. However after 25 minutes do flip the chicken with help of a fork and cook for about 25 minutes.

Again flip the chicken and cook for another 10 minutes.

Remove from the oven and squeeze some lemon on top.

I had made some pita bread (Recipe will be following soon) and some mayo. Ohh  yuumm yuummm!!!!!!