A simple, delicious and aromatic roasted chicken for weekday lunch or dinner.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Main Course
Cuisine: Indian, Thai
Ingredients
1/2cupExtra-virgin olive oil
1tspCardamom Powder
1/2tspSweetPpaprika
1tbspLemon Zestgrated
4clovesGarlicfinely sliced
1/2tspsaltadjust as per taste
1/8tspPepper Powderadjust as per taste
1Whole Chicken450 to 600 gms
3Potatoescut into 1/4 inch thick rounds
1Lemoncut into 1 inch thick rounds
1/2cupKalamata Olivespitted
fewThyme sprigsfor garnishing
Instructions
Mix the olive oil, cardamom, paprika, garlic, lemon zest, salt and pepper powder in a small bowl.
Separate the skin from the flesh of the chicken and rub the oil into the space between the flesh and the skin and the outside of skin until the chicken is fully coated. Keep aside.
Heat a roasting pan over medium flame.
Add the potatoes, lemons and olives.
Sprinkle some salt and pepper.
After 30 seconds, place the chicken on top and cover with aluminum foil.
Place the pan into a preheated oven at 400F/200C.
Roast for 1 1/2 hours or until the chicken is fully cooked through.
Remove the foil and continue roasting for another 30 minutes or until fully browned.
Remove the pan from the oven.
Arrange the chicken and potatoes in a serving platter.