Ah, the timeless charm of a perfectly roasted chicken—the kind that not only graces your table but fills the air with the tantalising aromas of herbs and spices, promising a feast for both the stomach and the soul. In the symphony of holiday flavours, nothing quite compares to the warmth and nostalgia that a roast chicken brings.
For us, every celebration revolves around creating new memories while relishing the flavours that transport us back in time. And when it comes to a show-stopping dish that embodies the essence of festivity, our go-to has always been the classic Roast Chicken.
However, every family’s choice of the main star-dish is different. The only reason we didn’t do turkey was because us kids preferred chicken. And that became our tradition.
Speaking of traditions, every family is different, so their traditions are different too. We’ve a similar story of an unconventional Christmas dinner from another one of our team members. She recalls:
“Christmas day is the only day all of the family is together, and so it is celebrated with food.
A couple years back, we swapped out the traditional turkey or chicken with brisket, and served them with Bao buns making it an unconventionally different Christmas dinner menu. It was different, it went down a treat with the kids and now everyone wants the brisket instead of the chicken or turkey. This has become our very own tradition of having brisket around the holidays!”
Okay, honestly, I could be down for brisket! (wink, wink)
But, let’s get to this family favourite and may I add, a super easy Roast Chicken recipe. It's more than a dish; it's an invitation to savour the timeless charm of holiday traditions, a melody of flavours that dances on your taste buds, and a culinary journey that promises to create new memories. Here’s the recipe.
Ingredients
A whole chicken
Mumtaz Tandoori marinade
1 large white Onions
4 medium Potatoes
2 Carrots
2 heads of garlic
A bunch of fresh coriander
⅘ green chillies
1 Lemon
oil/butter
Salt
Pepper
Lemon juice
Method
Wash and dry the chicken.
Mix in your Mumtaz Tandoori marinade with 1 tbsp of oil
Apply the marinade all over the chicken, making sure to cover all crevices and nooks, and under the skin.
Stuff the chicken with a crushed garlic head, the bunch of coriander, half a lemon, and your green chillies.
Cut your onions, carrots and potatoes into halves and quarters.
Take a baking sheet and spread cut onions, potatoes and carrots. Lay your marinated chicken on top of the vegetables.
Add in the full head of garlic and half of the remaining lemon in the roasting dish.
Bake in the oven at 190C. The time would depend on the weight of the bird.
Bake it covered in foil for around 1.5 hours, adjust cooking time according to the size of the chicken.
Make sure to baste the chicken in its juices.
Cook the bird covered in foil for the majority of the cooking time, Bake uncovered for the last 30 minutes.
Take the chicken out of the oven and check if cooked. If not using a thermometer, pierce the thickest part of the thigh with a small sharp knife. If the juices are clear, then the chicken is done; if they are still tinged with pink, then roast for a little longer. If the chicken is already brown enough, cover again with the foil. Once cooked, cover the chicken and leave to stand for 30 minutes before serving.
Once cooked, Serve the chicken in a large serving dish along with the roasted vegetables. Garnish with lemon slices and coriander leaves.
Enjoy the recipe and tag #savecobradford if you try it!
@savecobradford ✨🍗 Ready to dive into the heartwarming flavours of the season? Our Roast Chicken recipe is more than just a dish—it's an invitation to create new holiday traditions and savour every flavourful moment. Who’s up for some #RoastChickenLove? #HolidayFeast #FamilyTraditions #savecobradford#festivefeast2023#saveco_online #EasyRecipes#FoodieFavorites#TastyTreats#FoodInspiration#RecipeOfTheDay
♬ original sound - SaveCo Bradford
