Tuesday, 11 February 2014

Double Roasted Chicken

Chicken is such a versatile item to cook with. I love to make whole chicken not because its delicious but it looks so festive when you put a whole roasted chicken on the table. Here is another version which is loved at my dinner table.


Chicken whole                        3-4 lbs
Garlic                                     1 head cut in half

First marinade:

Salt                                        1.5 tsp
Lemon juice                           1/4 cup (keep the peels and use it for stuffing the chicken)
Turmeric                                1/3 tsp

Basting mixture:

Dijon Mustard                       1.5 tbsp
Olive Oil                               1 tbsp
Lemon Juice                          2 tbsp
Crushed Red Chillies             1-2 tbsp(heat is always according to taste )


Wash chicken and make deep cuts all over the breast as well as thighs.
Mix the first marinade and rub it all over the chicken. Let rest for 1 hr.
Stuff the garlic and lemon peels inside the chicken cavity.
Preheat oven at 375 for 10 mins.
Put chicken in a baking tray and transfer in the oven and let bake uncovered for 35-40 mins. 
Mix the basting mixture and brush all over the chicken.
Bake chicken for another 15-20 mins.


If you have a bigger chicken, adjust cooking time accordingly
After basting, keep a close eye as it can burn easily.

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