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Whole Roast Chicken

Submitted By: Petronella Chebbi - Sweden

International Cuisine

Whole Roast Chicken recipe does not require much work at all, just put it in the oven and do what you like until it's time to eat!

TIMING

• PREP TIME : [0] Min
• COOK TIME : [0] Min
• READY IN : [0] Min

SERVES : [ 4 ] People

INGREDIENTS

• 1 whole chicken, fresh or thoroughly defrosted
• 2 onions
• 1 clove garlic
• 1-2 chillies
• 6-7 potatoes
• Parsley
• Lemon juice
• Turmeric
• Cumin
• Salt, pepper
• Oil or butter

PREPARATION

1. Grease an oven proof dish, I use rape seed oil. Peel and quarter potatoes and onions (reserve 1/2 onion), chop chillies (reserve some) and place in dish. Finely chop the remaining onion, chili and garlic. Place the finely chopped mix inside the chicken with some salt, pepper and lemon juice. Also try to place some under the skin, starting at the opening, if you can do this without breaking the skin open, together with some butter or oil. Oil the whole chicken lightly and season with salt and pepper. Place on a rack, preferrably right over the dish with the vegetables, so the juices can drip down. Put in 200-225 degrees Celsius oven and leave for 40-60 minutes, depending on size of chicken. If you can prick the leg and the juices come out clear, NOT PINK, then the chicken is done.
2. Serve with some fresh veg and make sure everyone gets some of the stuffing.

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