Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, whole roasted chicken with potato and carrots:. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Whole Roasted Chicken With Potato and Carrots: is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Whole Roasted Chicken With Potato and Carrots: is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook whole roasted chicken with potato and carrots: using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Whole Roasted Chicken With Potato and Carrots::

1. Take 1 Whole Chicken with skin or without (choice)
2. Get 2 & 1/2 Tbsp Kashmiri red chilli Powder
3. Get 1 & 1/2 Tbsp Ginger, garlic Paste
4. Prepare 1/2 Tbsp red chilli Powder
5. Make ready 1 tsp red chilli flakes
6. Make ready 1 tsp cumin powder
7. Prepare 1/2 tsp coriander powder
8. Prepare 1/2 cup thick yogurt
9. Prepare 1 lemon juice
10. Make ready 1 tsp mace and nutmeg powder
11. Take Salt to taste
12. Take 4 Tbsp oil
13. Take Pinch red food colour
14. Make ready Potatoes cut into half as needed
15. Make ready as needed carrots cut into chunk

Steps to make Whole Roasted Chicken With Potato and Carrots::

1. Wash the chicken and pat dry. - Mix together yogurt, lemon, chili powder, ginger, garlic paste, Kashmir chilli powder, chilli flakes, cumin, coriander, mace and nutmeg powder, oil, salt, food colour and make into a smooth paste.
2. Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.
3. Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator. - If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
4. Use an oven proof baking dish and add potatoes, and carrots slices to the bottom. Tie the chicken legs together with a kitchen string and transfer it on top of the veggies. - - Bake in a pre-heated oven at 220°C for 90 minutes or 1 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
5. Once cooked, cover with aluminium foil and let it rest for 10-15 minutes. - Cut, serve with all the veggies and enjoy. - - ✅NOTES: - - Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc.

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