Whole Roasted Chicken With Potato and Carrots:

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Whole Roasted Chicken With Potato and Carrots:. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Whole Roasted Chicken With Potato and Carrots: is 6 person. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Whole Roasted Chicken With Potato and Carrots: using 15 ingredients and 5 steps. Here is how you can achieve it.

This whole roasted chicken with potatoes is very easy to make, hearty and cozy, all time favorite for a homemade family dinner.

#roast
#chicken
#dinner

Ingredients and spices that need to be Take to make Whole Roasted Chicken With Potato and Carrots::

1. 1 Whole Chicken with skin or without (choice)
2. 2 & 1/2 Tbsp Kashmiri red chilli Powder
3. 1 & 1/2 Tbsp Ginger, garlic Paste
4. 1/2 Tbsp red chilli Powder
5. 1 tsp red chilli flakes
6. 1 tsp cumin powder
7. 1/2 tsp coriander powder
8. 1/2 cup thick yogurt
9. 1 lemon juice
10. 1 tsp mace and nutmeg powder
11. Salt to taste
12. 4 Tbsp oil
13. Pinch red food colour
14. Potatoes cut into half as needed
15. as needed carrots cut into chunk

Instructions to make to make Whole Roasted Chicken With Potato and Carrots:

1. Wash the chicken and pat dry.
   Mix together yogurt, lemon, chili powder, ginger, garlic paste, Kashmir chilli powder, chilli flakes, cumin, coriander, mace and nutmeg powder, oil, salt, food colour and make into a smooth paste.
2. Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.
3. Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.
   If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
4. Use an oven proof baking dish and add potatoes, and carrots slices to the bottom. Tie the chicken legs together with a kitchen string and transfer it on top of the veggies.
   
   Bake in a pre-heated oven at 220°C for 90 minutes or 1 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
5. Once cooked, cover with aluminium foil and let it rest for 10-15 minutes.
   Cut, serve with all the veggies and enjoy.
   
   ✅NOTES:
   
   Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc.

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