A perfect roasted chicken is a tasty, simple and yet a very healthy recipe compared to the other curries, masalas, gravies , fries and others. This chicken roast recipe is simplicity personified but very famous on the dining table. Almost everyone likes to taste roasted chicken.
Yes, I am sure you are goigto tell me that it takes longer to cook but I can tell you that it doesn't take much time to prepare. You just need to marinate the chicken and it takes lesser time for the whole chicken and cheaper too in the long run than to get thighs, breasts of the bird separately.
Next point would be that the skin is full of calories and in the recent days everyone are in the look out for losing weight and have become very much calorie conscious. But I can tell you that if you are roasting a chicken you should have the skin, even if you do not want to eat it. Roasting with skin retains the moisture in the chicken and keeps it moist. If you like while eating you can remove the skin and give the skin to your pet who will be squatting nearby.
You can use the leftovers of a roasted chicken in many ways. In soups, pasta, sandwiches, Noodles for kids, salads, and pulaos too. They can be added to the left over rice with some chopped vegetables and make packed lunch recipes for the kids as well as office goers. Make sandwiches, with shredded roast chicken and toast them to the kids delight. You can Roast two chickens at the same time if your oven is big enough.
Ok Let me come to the point. How to roast a perfect chicken. There is one complaint that always comes, the salt doesn't get into the thicker parts of the flesh.
There are two ways to cover that complaint
1. Prick the thicker parts of the chicken with a fork
2. Just apply a little diluted salt water to the chicken and refrigerate for an hour but not more than three hours.
How to Roast a full chicken?
Tie the ends or the legs of the chicken with a twine and roast breast down for the first hour to allow the juices to run down . If you put it otherwise the extra moisture will stay inside the cavity and will not dry up soon. So put the chicken breast down and let the moisture run down and then dry up after that by flipping it over. You can see the skin turning golden and crispy.
You can check the chicken to see if it is done by piercing the thigh with a skewer or the juices that run out . The pinkness should not be there in both the cases.
Chicken Roast Recipe
1 kilo chicken
1 lemon quartered
6 thyme sprigs
2 tbsps olive oil
How to prepare the Roast ?
Preheat the oven to 200*C and then start preparing the chicken for roasting.
Remove the chicken from the wrapper and clean it in the running water thoroughly inside and out. Clean the extra fat, kidneys and liver etc from the insides of the chicken and keep it aside for some other use.
Pat the chicken dry with a kitchen towel and place it on a plate, breast up, for you to be able to get the chicken ready for roating. First rub the chicken inside and out with olive oil, salt and pepper powder. Stuff the chicken if you want to do so . You can add potatoes, eggs, carrots and herbs like that.
Put the chicken in the roasting tin or a baking dish.
Peel the onions, halve them and push inside the chicken with a lemon and some thyme. Put some more thyme on the top.
( Calculate the timings for the Roasting the chicken, that is 20 minutes for the weight of a 500 grams chicken plus about 20 minutes extra. You will be needing 40 minutes if you are using a kilo of chicken plus 20 mintes that is about an hour roasting should be done. )
After about 40 minutes of cooking baste the chicken to keep the meat moist and juicy. You can use the same juices which run out of the chicken while roasting.
If you are using the fryer, after removing it, check by piercing it with a skewer, to see if it is done.
If you are baking in an oven on a baking dish, check to see if the drumsticks / legs move easily and the skin is browned. Remove from oven , cover with a aluminium foil and let rest for 15 minutes. Then start carving the chicken and serve hot.