Roast Chicken with Baby Potatoes/ Chicken Roast
Roast chicken is a perfect meal for special occasions. Especially during festive season, when the entire family is gathered at the dining table, these juicy, moist chicken with perfect flavours, along with roasted vegetables make a hearty, one pan meal. Nothing is more impressive and delicious than a perfectly roasted chicken. The crispy skin, the herbs, and butter all make this Roast Chicken with Baby Potatoes mouthwateringly delicious. This one pan meal saves time and makes life easier on festive nights with less dishes to clear.
Roasted Chicken grabbed headlines recently, after Prince Harry’s romantic proposal to Meghan Markle over roast chicken. It stirred up the long sleeping myth named “Engagement chicken Roast recipe”, which claims to help the cook get engaged. Well, I can’t experiment, since I am already married, but the young, yet to be brides can certainly give it a try! 😊 All said, roasted, grilled or barbequed bird is very tempting and there are innumerous recipes with unique ingredients and combinations.
My Baked chicken / Roast chicken recipe is quite simple to prepare and requires fewer ingredients, unlike most Indian recipes. I added some baby potatoes, carrot, baby corn and celery to compliment the moist chicken. Celery, in case you don’t know, is an excellent source of potassium, antioxidants and vitamins. Its anti-inflammatory properties help to fight bacterial infections as well.
Christmas always brings lots of cheerful memories. After the Christmas mass and sharing of Christmas cake in the church, the scrumptious breakfast comprising mainly of Appam and Mutton stew/ Veal stew/ Nadan chicken curry/ Duck Mappas etc kick start the celebrations in most Kerala Christian homes. Christmas lunch usually comprises of Bread and Fish molee, Tharavu Puralan/ Duck roast, or Duck Pepper roast, Beef fry, Fish curry, Pork fry, Kerala Chicken roast etc served with rice and vegetable side dishes. This time, my Christmas recipe for you is this continental style Roast chicken. Hope you will enjoy it like my other traditional Kerala dishes.
Spread the joy and laughter with your family and friends. A very merry Christmas to you all. God bless your homes and hearts abundantly with all happiness and peace always!
Ingredients for Roast Chicken:
|Chicken with skin||: 1|
|Ginger paste||: ½ tsp|
|Garlic chopped||: 1 ½ tbsp|
|Pepper Powder||: 1 tsp|
|Paprika Powder||: 2 tsp|
|Cinnamon Powder||: 2 pinch|
|Soy Sauce||: 1 tbsp – 2 tbsp|
|Lime Juice||: juice of one lemon|
|Salt||: as required|
|Butter||: 2 tbsp|
|Parsley chopped||: 1 tbsp|
|Olive oil||: as required|
|Onions||: 3 nos|
|Garlic||: 5 cloves|
|Cherry tomatoes||: 5- 6 nos|
|Carrots||: 2 nos.|
|Baby Corn||: 10 nos.|
|Celery stem||: one stalk|
|Rosemary||: 2 stem (fresh)|
|Salt & pepper||: for seasoning|
|Chicken stock||: 1 cup|
|Maida/ Flour||: ½ tsp|
|Parsley||: for garnish|
Clean and cut the chicken into 8 pieces. Take the neck and wings to make chicken stock. Leave the skin on. Pat dry. Mix Pepper, Paprika, Salt, chopped Garlic, Ginger paste, Cinnamon powder, Chopped Parsley, Butter, Soy sauce, Lime juice and marinate chicken pieces with this. Keep aside for 1 hour. Boil the potatoes, deskin (you can leave the skin on if you prefer) and slice the carrots.
Heat a pan and drizzle Olive oil in it. Add the onions, tomatoes and garlic and sauté with little pepper and salt, till slightly brown. Transfer to a foil lined roasting/ baking pan along with Celery stems. In the same pan, roast carrots and Baby corn slightly with salt and pepper. Next, add potatoes, salt, pepper and fry; drizzle more olive oil to have a nice glaze. Transfer everything to the roasting pan and keep aside.
Place the marinated chicken in the pan and roast both sides till slightly brown. Let the skin side brown a little more to make it crispy. Now, lay the chicken pieces on top of the vegetables and add Rosemary and Celery. You can season more if you like. Cover the pan with Aluminium foil and bake in a preheated oven (220o C) for 20 minutes.
Take out and remove the foil. Daub the chicken with juices from the pan and roast in the oven for 20 more minutes. Take out every ten minutes and daub with the juices. Reduce the temperature to 200o C and cook for another 10 – 15 minutes. When the chicken is tender and cooked, take out and cover with a foil and keep aside for resting. This will make the chicken moist and flavorful.
Meanwhile, take the chicken stock and heat in the pan. Add little butter and half tsp Maida to it and stir well to make a thick sauce. You may add little red wine vinegar (optional) to taste.
Arrange the baked chicken in a serving platter along with the vegetables and fresh parsley. Pour the sauce over this and serve hot. Enjoy a warm Christmas dinner with family and friends.
- You may adjust the spices according to your taste. I also added some red chilly powder to spice it up. 😊
- Check the link “how to make chicken stock“.
- If you don’t have fresh Rosemary, just add some dried rosemary.
- Your choice of vegetables can be added to the dish, and large potatoes can be used instead of Baby potatoes.
- This is a one pan meal, the vegetables and chicken are quite filling, if you prefer, you can have some green salad with some apples tossed in Pepper, olive oil, Honey and Mayonnaise, to go with it.
- The total roasting time is 50 minutes to 1 hour for perfect Roast chicken.
- Covering with foil helps to cook the chicken and keep it moist.
Enjoy this Roast Chicken with Vegetables and let me know how you like it. Your feedback and suggestions mean a lot to me and would encourage me to create more wonderful recipes for you. Thanks and God Bless!!