Whole Roasted Chicken With Potatoes and vegetables:
Introduce
Chef :
Lubna’s Kitchen
Whole Roasted Chicken With Potatoes and vegetables:
#sundayroast
#sundaydinner
#easterdinner
#dinner
#chicken
#roast
Cooking instructions
* Step 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 and make into a smooth paste.
* Step 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.
* Step 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.
* Step 4
Use an oven proof baking dish or tray and Tie the chicken legs together with a kitchen string and transfer it on dish / baking tray.
Then take another baking tray / dish add all potatoes,tomatoes and capsicum rub some olive oil then sprinkle salt and paper.
* Step 5
Once cooked, cover with aluminium foil and let it rest for 10-15 minutes.
Cut, serve with all the veggies and potatoes Enjoy !!
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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