This was made for christmas 2013..lol & from that day this was lying in my drafts but I completely forgot about it.Today while going through the drafts I finally edited & decided to post it. This Christmas instead of making stuffed chicken I made this simple roasted chicken without the gibblet stuffing ..It was juicy,the chicken was perfectly roasted and crispy and the meat was succulent with all the flavours & juices from the marinade.
The fresh herbs ,crushed garlic & the pepper gave this chicken a yummy flavour & taste and while it was in the Rotisserie oven the whole house was filled with a lovely aroma.. It was so tempting to see it getting roasted that i could not wait for it to get ready and have it ..I didn't even garnish it before serving just served it the way it was and it still looked beautiful ..The marinade is simple thus bringing the real flavours and the juices out of the chicken ..I also roasted potatoes ,brocoli and bell peppers with this.
Whole Chicken with /without skin.(mine weighed 1.5kg)
6-7 garlic crushed
1 tbsp red chilli flakes
1 tsp oregano
1 tsp crushed pepper/to taste
juice of 1lime / as needed
2 tbsp oil preferably olive oil
5-6 stalks of fresh rosemary
2-3 stalks of thyme
1 red bell pepper
1 yellow bell pepper
2 potatoes cut in cubes
7-8 brocoli florets
salt to taste.
Clean the chicken very well and remove the giblets from the cavity.
Wash the chicken well and drain out all the water from it you could even pat dry the chicken with paper towels.
Poke the chicken with fork all over to ensure the marination reaches the chicken from inside as well.
Mix crushed pepper ,oil .chilli flakes,herbs,salt and lime together and rub it inside as well as outside the chicken.
Put 2 stalks of rosemary, thyme and some crushed garlic inside the chicken and the rest just rub it all over the chicken.
Marinate for 4-5 hours or overnight.
Once you are ready to roast it mix some broccoli's,bell peppers & potatoes in the same marinade.
Roast it on 180 degree centigrade for about 1 hour or till well cooked .
Carve and serve ....
sending this to first anniversary event by mykitchenodyssey