Its that time of the year again when you are just reminiscing about the months that went by and start looking forward to a brand new year and wish for everything to get better. You pull yourself together one more time and hope to make the best of the time you have. I am doing that too! Really looking forward to the coming year and making the most of it. Workwise i have been extremely lazy and i wish to change that for good. Like I keep going back to my favourite quote by the very wise his Holiness The Dalai Lama ” Happiness is not something ready made. It comes from your own actions” So on this note, I decided to make a Roast Chicken as its almost Christmas and I wanted to test the recipe one more time before I put it up on the blog. And I also put up the tree and decorated it pretty with all the little things that I have collected over the years. It felt good I must say.
Now coming back to the roasted chicken it is again a very simple recipe. The marination is the key and the longer the marination the better. Simple flavours work best and a honey mustard glaze just adds to the taste. Add vegetables of your choice, i kept it simple with just onions and potatoes. Serve it with choice of your breads and your Christmas lunch is sorted.
- Whole chicken - 1 medium sized. I used the one with skin on
- Olive oil - 4 tbsp
- Ginger and garlic paste - 2 tbsp
- White pepper - to taste
- Salt - to taste
- Chopped dill leaves - a handful - optional. you could use any fresh herb of your choice.
- Juice of 1 big lime
- A few whole onions and potatoes
- For the glaze :
- Dijon Mustard paste - 1 tbsp
- Honey - 1tbsp
- Olive oil - 1 tbsp
- Clean and pat the whole chicken dry.
- Make a marinade with the olive oil,ginger garlic paste,salt,pepper, lime juice and chopped dill leaves.
- Rub this mixture nicely all over the chicken. Add the potatoes and onions also into the mixture Let it rest overnight in the fridge.
- Just before you put it in the oven, rub the honey mustard mix all over the chicken.
- Grill in the oven for 40 mins at 200 deg for the first 30 mins and then at 175 deg C for the remaining 10 mins.
- Keep glazing the chicken at regular intervals for that lovely colour.