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Home » FoodFood » Sanjeev Kapoor Kitchen » Roast Chicken

Roast Chicken

Rated 3/5 based on 1 customer reviews

Whole chicken marinated with parsley butter, placed over orange slices, drizzled with red wine and baked till done.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Roast Chicken

Main Ingredients

Chicken,

Cuisine

American

Course

Main Course-Chicken

Level Of Cooking

Medium

Calories

3525

Carbohydrates

49.4

Protein

569.7

Fat

102.7

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Ingredients

  • Chicken
    2 kilograms
  • Fresh parsley
    1 bunch
  • Butter
    4 tablespoons
  • Salt
    to taste
  • Black pepper powder
    to taste
  • Oranges
    2
  • Red wine
    1 cup
  • Bacon rashers
    7-8
  • Oil

Method

Step 1


Preheat oven to 200ºC. Clean the chicken and cut away the neck keeping the skin in tact. Chop parsley and mix it with butter in a bowl. Keep it in the refrigerator. Rub salt all over the outside and the inside of the chicken. Similarly rub black pepper powder.

Step 2


Lift the skin of the chicken and rub the parsley butter all over. Rub it outside the chicken too. Cut thick round slices of the oranges and arrange them on a baking tray.

Step 3


Tie the two drumsticks together. Fold the front wings and skin at the neck towards the back and place the chicken over the orange slices in the tray. Pour red wine all around the chicken. Place the bacon rashers across the chicken till the entire chicken is covered.

Step 4


Cook in the preheated oven at 200ºC for 10 minutes. Reduce temperature to 170ºC and cook, basting with oil in between, for 1 to 1¼ hours or till done. Take care that the chicken does not get overcooked. The sauce remaining in the tray can be thickened with a little flour and poured over the chicken.

Step 5


Slice and serve hot.
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