Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 3, 2021

ROASTED WHOLE CHICKEN Serves: 6 Time required: 1 hour 15 minutes. 1 whole chicken with the skin Salt to taste […]

ROASTED WHOLE CHICKEN
Serves: 6
Time required: 1 hour 15 minutes.
1 whole chicken with the skin
Salt to taste
2 teaspoons pepper powder
1 teaspoon Chillie Powder
3 or 4 tablespoons oil or butter
2 whole onions peeled
3 or 4 carrots peeled and cut in long wedges
200 grams runner beans cut into 2 or 3 pieces

Rub the chicken all over with the salt, chillie powder and pepper and keep aside for about ½ an hour.
Heat oil or butter in a thick-bottomed pan and add the whole chicken and onions
Turn the chicken from side to side and fry for about for about 5 minutes till it turns a nice colour
Transfer to an ovenproof dish.
Place the carrots and beans around the chicken.
Bake in a moderate oven (200 C) for around 45 minutes or till the chicken is roasted to a lovely golden brown.
Serve with mashed potatoes and Bread

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Article written by Bridget White-Kumar
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