Slow Roasted Chicken with Vegetables

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Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Whole Chicken – 1 kg cleaned
  • Potato – 2 large chopped in chunks
  • Carrot – 2 large chopped in chunks
  • Onion – 2 large chopped in chunks
  • Olive oil – 3 tbsp
  • Pepper powder  – 2 tbsp + 1 tsp coarsely ground
  • Lemon juice – 2 tbsp
  • Garlic crushed – 5 to 6 cloves
  • Salt to taste
  • Mint leaves (optional)

Preparation

Step1

Pre-heat the oven to 220 degree centigrade.

Step2

Clean the whole chicken well inside and out. Remove the giblets and keep the skin of the chicken on. Set it aside to drain off excess water and creates gashes on the chicken.

Step3

Sprinkle 1 tsp of pepper and salt on the chopped vegetables and give it a good mix. Layer the bottom of baking tray with the vegetables and drizzle 1 tbsp of olive oil.

Step4

Rub the chicken with olive oil and season with pepper powder, salt and lemon juice. Stuff the chicken cavities with crushed garlic and mint leaves.

Step5

Place this on the baking tray layered with the vegetables.

Step6

Move it into the oven and retain the 220 degree centigrade for the first 20 minutes.

Step7

Reduce the temperature to 180 degrees and bake for 70 minutes, increasing the temperature again for the last 5 minutes to 220 degrees.

Step8

Cook them until done which takes a maximum of ten minutes depending on the prawn size. Keep it covered first half of the time and uncovered for second half.Either uncover and let the masala run dry or have it in semi gravy form.

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