Chicken Roast variation

A roast in my house never goes to waste, my husband loves a well marinated and cooked bird and my fussy toddler never has a problem eating when I serve one! If there are left overs I always manage to find or think of another dish for which I can use the other half of the cooked bird! The recipe I am going to share below is a slight variation to the previous roast  - Simple Indian Roast ,if you want to have a look at it - I had shared on my blog.

Ingredients:

• Large onion - 1 ground
• Chilli powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Butter - 2 tablespoons
• Lime - 1 cut in half
• Pepper - about a tablespoon
• Salt to taste

Except for the pepper, lime and butter combine the ground onion, salt and the powders together and keep aside.

Vegetables:

• Potato - 2 cut into quarters
• Carrot - 1 cut into small pieces
• Peas - a cup

Boil the vegetables with salt and keep aside.

Method for the roast:

1. Wash and pat the chicken dry, season the cavity with salt and pepper, next cover the outer layer with butter and then the marinade making sure to cover the creases. Next squeeze the lime over the chicken and place the halves into the cavity. Let the chicken marinate for 2hours.
2. Preheat the oven to 180c fan. Place the chicken on the roasting tray, pour about a cup of water around the chicken and place it in the oven.
3. After about an hour turn the chicken over for 45mins.
4. After 45mins turn the chicken over once again and let the outer layer get a little crisp. At this stage you could add the boiled the veggies on the tray. The outer layer takes only a few minutes to become crisp.
5. To make sure the chicken is cooked run a knife through and the juices should run clear.

Hope you give this a try. Bon appetite! :)