Roasted Chicken with Potatoes & Peas

My baby nephew’s homecoming dinner was really enjoyed by all. At the end of a hard day’s cooking, well, that’s what really counts!
One other special item on the menu that night was my Roasted Chicken with Potatoes and Peas. The minute I took the chicken out of the oven.. It was love at first sight 😉
  • 1 whole chicken
  • 4 large potatoes (chopped into medium pieces)
  • 1 cup peas
  • 100g salted butter
  • Cooking oil to grease the chicken
  • Aluminium foil large enough to cover the chicken
Make a Paste
  • 2 teaspoons ginger garlic paste
  • 3 teaspoons thick curd
  • 2 teaspoons lemon juice
  • 1 teaspoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 3-4 sprigs curry leaves (chopped finely)
  • 3-4 sprigs coriander leaves (chopped finely)
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon jeera/cumin seeds powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Wash the chicken completely and make deep incisions in the chicken breast and legs
  • Apply the paste thoroughly, especially inside the incisions and allow the chicken to marinate in the refrigerator for a couple of hours
  • Pre-heat the oven to 220C
  • Mix the potatoes and peas along with the chicken masala and arrange it in the oven tray
  • Grease the chicken with sufficient butter and oil. I placed small butter cubes inside each incision.
  • Cover the chicken with an aluminium foil (this will allow the chicken to get completely cooked without the top portion getting burnt) and place it in the oven for 30 mins
  • Remove the chicken form the oven and grease it again with butter and oil (do this as frequently as once in 10 mins)
  • Place it again in the oven for another 30 mins without the aluminium foil. Now you’ll notice the top layer of the chicken turning brown
  • Remove the tray from the oven once you feel the chicken is completely cooked
Note – You can add any vegetable of your choice apart from potatoes and peas!

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