Chicken Roast

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Chicken Roast





Make slits and marinate a whole skinned chicken with a cup of curd, a tablespoon or two(depending on how spicy you would like it) of Kashmiri chilli powder, a tablespoon of cumin powder, a tsp of garam masala, half a tsp of pepper powder, two tablespoons of finely chopped mint leaves and salt to taste..... atleast an hour or over night in the fridge
Chop into one inch pieces three small potatoes, five to six French beans, one and half carrot, a quarter piece each of red, yellow and orange bell peppers, one fourth of a small cauliflower, a whole head of garlic and a tomato.
Clean a big onion and keep it whole

Preheat your oven at 200 degrees
Use the big aluminium foil and arrange it on a baking tray....pinch the corners up and make like a bowl or you can use a big aluminium tray or a large baking dish
Remove the chicken from the marinade and place it in the centre of your baking dish and put the whole onion in the chicken cavity. Then toss all the vegetables in the left over marinade, add a little more salt and arrange around the chicken drizzle three tablespoons of oil all over the chicken
Cover it all with another piece of foil and bake for 30 minutes......then open the foil and cook again for 10 minutes.
Enjoy with fried rice or garlic cheese bread

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