Hello Everyone! Today we are going to make a perfect Roasted Chicken | baked chicken & oven-roasted chicken. And I am going to teach how to make a full chicken roast. Oven-roasted chicken is one of the most favorite tested recipes on the food blog. Which are perfect for Eid, and super easy-to-make!
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Roasted chicken
For Today’s variation. I decided I am making Roasted chicken for rotisserie Mode. Traditional roast chicken is always in the oven or OTG.
Marinate whole chicken ahead and roast it within 1 hour. Let S to talking about the marination In this whole chicken, we have secret ingredients.
They will also be the tastiest you are ever tried! They are soft inside, they are crisp outside, and they will win your heart.
These Roasted Chickens are a spicy, juicy, and light crispy snap to them. The perfect spicy taste.
How To Make Roasted chicken?
Marinating Whole Chicken
- Clean and wash the full whole chicken and, pat it dry with kitchen paper towels & keep it aside.
- To a bowl, add 1 teaspoon of ginger,1 teaspoon of garlic paste,2 tablespoons of red chili powder, 1 teaspoon of salt,1 teaspoon of cumin powder,1 tablespoon of coriander powder,1 teaspoon of black pepper powder, 6 tablespoons of cooking oil, 1 tablespoon of vinegar,1 teaspoon of soy sauces,1 pinch of food color.
- Mix everything well. The marinade much be thick and not of dripping consistency. Taste the marinade and add more salt if needed.
- Add the Marinade over the whole chicken. Make sure to marinate all the parts of the chicken including the cavity. 5. Cover and rest them in the fridge for at least 8 hours.
Making roasted Chicken in the oven
- Preheat oven to 200 degrees Celsius with upper & lower heating rods “ON” for 15 minutes. Line a tray with baking paper (to hold the drippings/juices during the process) and place it on the lower rack.
- Remove the whole chicken from the Marinade, shaking off excess, Skewer the chicken into the rotisserie rod, and tie the chicken legs together with the help of strong kitchen thread to ensure the chicken holds its shape and juices stay inside the cavity.
- Attach the long neck of the chicken using skewers so that it will be always in place during the baking process. Place the chicken (with the rotisserie rod) in the oven using a rotisserie handle.
- Bake at 200 Degrees Celsius for 1 hour. with rotisserie mode (upper & lower rod “ON” with convection fan mode for faster baking).
- Until the chicken becomes crispy and gets golden in color outsides.(Do adjust the timing depending on the kind of oven and the kg of the chicken).
- When the chicken is roasted, turn off the oven. Remove the roasted chicken from the oven and let cool down.
- Serve immediately & enjoy with your favorite Raita like,Tamarind Chutney (Imli Ki Chutney),Raita Recipe. and Roti (Chapati & Phulka)
Below Recipe Card
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Roasted Chicken
Ingredients
- 1.50 Kg Whole Chicken Without skin
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- 2 Tbsp Red chili powder
- 1 Tsp Salt to taste
- 1 Tsp Cumin powder
- 2 Tbsp Coriander powder
- 1 Tsp Black pepper powder
- 6 Tbsp Cooking Oil
- 1 Tbsp Vinegar
- 1 Pinch Food colour
Instructions
Marinating Whole Chicken
- Clean and wash the full whole chicken and , pat it dry with kitchen paper towels & keep aside.
- To a bowl, add 1 teaspoon of ginger,1 teaspoon of garlic paste,2 tablespoons of red chili powder, 1 teaspoon of salt,1 teaspoon of cumin powder,2 tablespoonsof coriander powder,1 teaspoon of black pepper powder, 6 tablespoons of cooking oil, 1 tablespoon of vinegar,and 1 pinch of food colour .
- Mix everything well. The marinade much be thick and not of dripping consistency.Taste the marinade and add more salt if needed.
- Add the Marinade over the whole chicken. Make sure to marinate all the parts of the chicken including the cavity.
- Cover and rest them in the fridge for at least 8 hours.
Making roasted Chicken in oven
- Preheat oven to 200 degree Celsin with upper & lower heating rod "ON" for 15 minutes. Line a tray with a baking paper (to hold the drippings/juices during the process) and place it in the lower rack.
- Remove whole chicken from the Marinade, shaking off excess, Skewer the chicken into the rotisserie rod, tie the chicken legs together with the help of strong kitchen thread to ensure the chicken holds its shape and juices stay inside the cavity.
- Attach the long neck of the chicken using skewers so that it will be always in place during the baking process. Place the chicken (with the rotisserie rod) in the oven using rotisserie handle.
- Bake at 200 Degree Celsin for 1 hour. with rotisserie mode (upper & lower rod "ON" with convection fan mode for faster baking).
- Until the chicken becomes crispy and gets golden in color outsides.(Do adjust the timing depending on the kind of oven and the kg of the chicken).
- When the chicken is roast, turn off the oven. Remove the roasted chicken from the oven and let cool down.
- Serve immediately with Tamarind Chutney (Imli Ki Chutney).
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