Magic Marsala Roasted Chicken
For me, January is all about hearty, comforting food that also does you a bit of good after your Christmas indulgence. This twist on a classic roast chicken is not only good for you but it will also perk you up and give you some vibrancy with its punchy spicy coating.
Roast chicken is a firm staple in my house (I am a Northerner after all!) so it's always good to shake it up a bit. This recipe is easy to follow, quick to prepare and will leave your house smelling INCREDIBLE. I like to serve this with roasted potatoes sprinkled with chilli, seasonal veg and the roasting juices or it's divine in a pitta, wrap or salad for a lighter meal. Go on, spice up your life!
Magic Marsala Roasted Chicken
Serves 4-6
For the marinade:
1 lemon, juice only
2 tbsp peeled, finely chopped ginger
2 tbsp finely chopped or crushed garlic
2 green chillies, finely chopped
1 red chilli, finely chopped
1 tsp salt
1 tsp ground coriander
1 tsp garam masala
For the chicken:
1.75kg (3lb 14oz) whole chicken
1 tsp chilli powder
1 tsp freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Place all the marinade ingredients into a blender and process to a paste. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.
Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.
Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour.
Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Serve with roasted potatoes, seasonal veg and the roasting juices or shred up and serve in a wrap, pitta or salad.
TIP: Jars of crushed ginger and garlic can be found at all major supermarkets and they're really useful to have in, especially when you're cooking Indian food.
Roast chicken is a firm staple in my house (I am a Northerner after all!) so it's always good to shake it up a bit. This recipe is easy to follow, quick to prepare and will leave your house smelling INCREDIBLE. I like to serve this with roasted potatoes sprinkled with chilli, seasonal veg and the roasting juices or it's divine in a pitta, wrap or salad for a lighter meal. Go on, spice up your life!
Magic Marsala Roasted Chicken
Serves 4-6
For the marinade:
1 lemon, juice only
2 tbsp peeled, finely chopped ginger
2 tbsp finely chopped or crushed garlic
2 green chillies, finely chopped
1 red chilli, finely chopped
1 tsp salt
1 tsp ground coriander
1 tsp garam masala
For the chicken:
1.75kg (3lb 14oz) whole chicken
1 tsp chilli powder
1 tsp freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Place all the marinade ingredients into a blender and process to a paste. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.
Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.
Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour.
Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Serve with roasted potatoes, seasonal veg and the roasting juices or shred up and serve in a wrap, pitta or salad.
TIP: Jars of crushed ginger and garlic can be found at all major supermarkets and they're really useful to have in, especially when you're cooking Indian food.
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