Roasted Chicken with Potatoes and veggies

Ingredients:

Olive Oil -2 tbsp

Potatoes (cut into large cubes):4

Carrots (diced bite-size pieces): 450 gm

Celery Stalk (diced, bite-size pieces):1

You should also try Chicken Kadhai

Onion (sliced into half) 1

Whole Chicken: 1 (2 Kg)

Salt and ground Black pepper to taste

Garlic powder to taste

Margarine: ¼ cup

Also try Mustard yogurt Chicken

Lemon (Sliced): 2

Garlic (minced) 3 tsp

Celery Stalk (cut into 2 pieces):1

Margarine (cut into pieces):1/4 cup

Method:

Preheat oven to 196 degree Celsius.  Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery and ¾ of the sliced onion in the oil to coat them.  Set remaining onion aside.  Transfer oiled vegetables to a large cast iron skillet.  Rinse chicken and pat thoroughly dry with paper towels.

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Generously season chicken inside and out with salt, black pepper and garlic powder.  Place the remaining ¼ of the sliced onion, ¼ cup margarine, lemon slices, 1 teaspoon minced garlic and large pieces of celery into the cavity of the chicken.  Place the chicken stop the oiled vegetables; scatter remaining margarine pieces and minced garlic in small amounts around the vegetables.

 Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-red meat thermometer inserted into the chicken part of a thigh reads 75 degrees Celsius, about 1 hour and 45 minutes.  Let chicken rest for 10 minutes before carving and serving with vegetables.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHDiCauyZoLGKt2k2_Qk5dlRHfIvmInQzxgT5CuoSOazA3jC0yhwtj_Q-9qAhw-eDoZpuMG9GKRCHG3M_TpDodznJ33kqnclY149QDKqnxDAXsHgHqZRX4B1ctELHg3yvhaartsQDJzkr/s1600/roasted+chicken+4.jpg

Kalimirch (Black pepper) Chicken

(Less than 30 minutes chicken in creamy sauce flavored with black pepper)

Ingredients:

Chicken breast 500 g

Ginger paste 2 tbsp

Also taste Chicken masala (no butter)

Garlic paste 2 tbsp

Crushed pepper corns 3 tsp

Chopped coriander leaves -4tbsp

Cream 200 ml

Lemon juice 2tsp

Oil

Salt to taste

Also taste  Kerela Chicken curry
 

 Method: Cut the chicken breast into 1” dices. Marinate the pieces with the lemon juice, pepper corns, ginger paste and the garlic paste for 10-12 minutes.  Baste with oil and grill for 3-4 minutes. Turn and baste again and grill for 2 minutes.  Collect the dripping juices in a tray placed underneath. Put the chicken in a pan with the collected juices and the cream and cook for another 3-4 minutes.  Alternatively you could microwave the chicken with the cream for 3-4 minutes.  Remove and garnish with chopped coriander. Serve hot.

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pic courtesy:http://i.ytimg.com/vi/wPXnaY2V7Kc/maxresdefault.jpg

Mustard yogurt Chicken.

(It takes a while to cook, but is worth the effort)

Ingredients

-Chicken cut into pieces

-One tsp turmeric

You should also taste Chicken Kadhai

-One Lime

-Two tsp Salt

-One cup mustard

-One and a half tsp red chili powder

-1/3 cup oil

½ cup grated ginger and garlic

4 Green chilies, minced

-One onion very finely chopped

-1/3 cup mixed whole garam masala

-1 tbsp cumin

-coriander powder

-One Cup Yogurt

You should also taste Chicken masala (no butter)

Method of Preparation:

1. Mix the Chicken with the Salt, turmeric, lime, chili powder and mustard and set aside for at least one hour.

2. Heat the oil and add the ginger and garlic and onion and sauté for five to seven minutes

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3. Add in the whole garam masala, cumin-coriander powder with the chicken

4. On medium heat, keep cooking the chicken till all the water has evaporated and the chicken is well brown.  This takes a good half an hour, but is worth the effort.

5. Add in the yogurt with one cup of water and simmer for 20 minutes and serve hot with rice.

 pic courtesy:http://farm4.static.flickr.com/3433/3213700378_7b31a1c2d5.jpg?v=0