Recipe of Any-night-of-the-week Whole Roasted Chicken With Potato and Carrots:

Whole Roasted Chicken With Potato and Carrots:.

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, whole roasted chicken with potato and carrots:. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Whole Roasted Chicken With Potato and Carrots: is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Whole Roasted Chicken With Potato and Carrots: is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have whole roasted chicken with potato and carrots: using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Whole Roasted Chicken With Potato and Carrots::

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

Steps 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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