What can be a better way to enjoy a feast than with a Roasted Chicken? This is indeed a simple recipe and yes, I have to admit, I took the short cut..;)….but was really very very yummy.
Serves – 4–5
- 2 kg full chicken
- 2 tbsp lemon juice + 1 tsp salt
- 6 tbsp thick curd
- 4 tbsp Tandoori Masala powder
- 2 tsp ginger–garlic paste
- 1/2 tsp Salt
- Clean the cavity of the chicken and remove the skin.
- Wash and dry the chicken with a clean kitchen towel.
- Keep the chicken in a large basin that holds the chicken and then make incisions on the thighs and breast.
- Marinate the chicken with lemon juice and salt and keep it for about 15 minutes.
- Then marinate the chicken in side out, specially the cavity too, with all the other ingredients and keep it overnight or for at least 12 hours.
- Then tie the legs with a twine and cover the foot of the chicken with aluminium foil, so that the bones do not get burnt.
- With the Rotisserie equipments of your oven ( mine was a long rod with two sharp forks with screws for holding the chicken in place, place your chicken for the roll).
- Then set the oven to rotisserie mode and place the chicken in a pre– heated oven and then let it roast for about 1 to 1.5 hours or till the chicken is crisp on the skin and tender in.
- Apply oil or butter occasionally, if required to maintain the moisture of the chicken.
- Serve the chicken hot along with pita bread, nan , Rumali roti or Chapatti ( flat Indian bread) and a wonderful bowl of salads.
- It was such a pleasure to see my family enjoy the whole meal.
Marinating the chicken for longer duration enhances the taste.
Do tie the chicken of the leg without fail, or else you may end up having a chicken that looks something odd. I used toothpicks to hold the wings, neck and legs in place, so that you get a good looking chicken.
The chicken can also be roasted with stuffing inside of your choice, to make it more fuller.