Sunday, July 12, 2015

Honey-Lemon Glazed Roast Chicken with Root Veggies.


Is it just me or do most people who are fasting during Ramadan get obsessed about food?
I spend sooooo much of my valuable time just scrolling through recipes, good food pictures and generally obsessing about what to cook for today's Iftar that is not too oily or too heavy...
Food that won't make you feel bloated after not eating for the whole day...
and this chicken seems to just fit the bill!
Its not too heavy on the masalas so you wont get all burpy after binging on it, its roasted- so very little oil, and served with roasted yummy root vegetables!
Its crispy and mildly sweet+sour on the outside and juicy and succulent on the inside.
It may not be very popular if you and your family are a die-hard fan of Tandoori chicken and all things spicy and robust, but its a nice light, mild alternative once in a while!

HONEY-LEMON GLAZED ROAST CHICKEN with ROASTED ROOT VEGETABLES

Ingr:
1 whole chicken
For the marinade :
3 tbsp olive oil, 
1 n 1/2 tbsp roasted chilli flakes
juice of 2 lemons
2 tbsp soya sauce
3 tbsp white vinegar
1 tbsp dried thyme
1 tsp cumin powder
1/2 tsp garlic powder-(optional)-u can used crushed garlic instead
1/2 tsp onion powder (optional)
4 tbsp honey
salt to taste

To put inside the chicken:
7-8 cloves of garlic-quartered
slices of 1 lemon

Root Vegetables to be baked (all cut the same size):
3 potatoes with skin on, and cut into cubes
2 carrots-cubed
2 onions-cubed
salt and pepper to taste
2 tbsp olive oil
Mix all of the veggies with salt+pepper+oil and keep aside




Method:
1- Wash the chicken well, especially the inside cavity. Pat dry, and rub a little salt inside the cavity.
2- Mix all the ingredients of the marinade (you can increase the chilly flakes if you want more heat) except for the honey- just add 1 tbsp. 
Rest of the honey we will be using in the final basting and glazing of the chicken.  
3- Make slits with the knife all over the meaty part of the chicken- the thighs+legs+ breasts.
4- Rub the marinade generously all over the chicken with your hands- getting into all the crevices and cuts. Keep aside rest of the marinade for the basting and glazing while cooking.
5- Leave covered for marination for at least a couple of hours.
6- In the meanwhile generously grease your baking tray- Add the vegetables in it and spread them in a single layer. Set aside for later.
(This vegetable tray I will be putting in the oven at a later stage because chicken cooking time will be more than the vegetables)
 7- Now take the chicken and into the stomach cavity-put the slices of lemon and quartered garlic cloves.
8- Lay the chicken flat on its back on a roasting rack, so the wings go underneath and the breast stays on top. Tie the chicken legs together with a thread as shown in the pictures.
9- Cover the chicken tray loosely with tin foil and then put the roasting rack with the chicken in the oven with a drip tray beneath it.
(Cooking the chicken on a roasting rack allows the heat to circulate all around it for even cooking.)
10- Cook the chicken for 30 minutes at 180C.
11- Now take the chicken out- remove the foil. Generously slather on the remaining marinade in which you have added the remaining honey. make sure to cover both the top and the bottom of the chicken with the glaze.
12- Put the rack back in the oven on the middle rung, and under that (on the lower rung) put the vegetables tray and bake again for 20-30 minutes at 200C.... Keep n eye open on the chicken so that it doesn't burn.
It should be nice and golden with a crispy top!



My chicken was done in just about 20 minutes in the second round, while I roasted the vegetables for another 7 minutes to get them crispy and golden.
Serve the piping hot Chicken and veggies immediately with onion rings dipped in Apple Cider Vinegar and crushed+chopped mint leaves....
mmmmm......






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