This recipe for roasted chicken is a little different than usual, I've used orange instead of lemon.
INGREDIENTS:
1. 1 whole chicken with skin left on (clean the inside cavity and make deep cuts in the chicken)
2. 1 cup yogurt
3. 3-5 green chilies
4. 1 tbsp garam masala
5. 1 tbsp red chili powder
6. 2 naval oranges juiced
7. 1 tbsp ginger/garlic paste
8. 1 tbsp Tikka boti masala
9. 1 tbsp Tandoori masala
10. 1 large onion finely chopped in a chopper
1. 1 whole chicken with skin left on (clean the inside cavity and make deep cuts in the chicken)
2. 1 cup yogurt
3. 3-5 green chilies
4. 1 tbsp garam masala
5. 1 tbsp red chili powder
6. 2 naval oranges juiced
7. 1 tbsp ginger/garlic paste
8. 1 tbsp Tikka boti masala
9. 1 tbsp Tandoori masala
10. 1 large onion finely chopped in a chopper
11. Potatoes, onions, or tomatoes (any vegetables you'd like to roast with the chicken)
INSTRUCTIONS:
Chop the green chilies and large onion finely in a chopper. Next, mix all the ingredients in a pot and marinate the chicken. Rub the marinade on the chicken and within the cavity and push the marinate into the cuts that you made on the chicken. Let the chicken marinate in the refrigerator for about 3-4 hours.
Before cooking the chicken, take the chicken out of the fridge and let it come to a room temperature.
Toss the vegetables you'd like to roast in 1 tbsp of vegetable oil or olive oil and salt and fresh black pepper. Line these vegetables on the bottom of the pan and place the chicken on top with the breast facing upwards. Cover both of the chicken wings and the two ends of the legs (1 inch of the end) with foil and place one piece of foil (wide enough to cover the chicken, right on top of the chicken) right on top of the chicken breast. Bake the chicken for 1 hour at 450°. To bring a beautiful golden color, you will broil the chicken on each side for 10 minutes. Start with breast side up then flip over the chicken with breast side down. *note* Before you broil each side, spoon chicken juices over the chicken so it does dry out the chicken.
Chop the green chilies and large onion finely in a chopper. Next, mix all the ingredients in a pot and marinate the chicken. Rub the marinade on the chicken and within the cavity and push the marinate into the cuts that you made on the chicken. Let the chicken marinate in the refrigerator for about 3-4 hours.
Before cooking the chicken, take the chicken out of the fridge and let it come to a room temperature.
Toss the vegetables you'd like to roast in 1 tbsp of vegetable oil or olive oil and salt and fresh black pepper. Line these vegetables on the bottom of the pan and place the chicken on top with the breast facing upwards. Cover both of the chicken wings and the two ends of the legs (1 inch of the end) with foil and place one piece of foil (wide enough to cover the chicken, right on top of the chicken) right on top of the chicken breast. Bake the chicken for 1 hour at 450°. To bring a beautiful golden color, you will broil the chicken on each side for 10 minutes. Start with breast side up then flip over the chicken with breast side down. *note* Before you broil each side, spoon chicken juices over the chicken so it does dry out the chicken.
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