Roast Chicken

I think everyone should have a basic roast chicken recipe up their sleeve. It’s one of those classics that are simple but hearty and are always the main event at any table. You can roast a whole chicken, or if you’re like me, you can get it cut into smaller pieces because who wants to carve up a chicken and serve it while everyone’s standing around the table?! If you plan ahead, marinating this a couple of days before will do wonders. Also, if you have picky eaters in your household add some boneless chicken cubes or fillets to this marinade and it’ll cook up just fine.

2 whole chickens, cut into pieces

1 Tbsp ketchup

1 Tbsp vinegar

1 Tbsp mustard

1 Tbsp crushed garlic

1 tsp salt

1 tsp cumin powder

1 tsp turmeric

1 tsp chilli powder

1 tsp crushed coriander seeds

1/2 tsp garam masala

1 lemon, sliced

Mix all the ingredients except the chicken and lemon together. Place the chicken in a large freezer bag and add the marinade. Close the bag and move it around so the chicken in coated. For the best results marinate the chicken for 1-2 days, but if you’re short on time 4-5 hours if acceptable.

To cook, preheat your oven to 400 F. In a large baking dish spread some oil and place the chicken in one layer, slightly spaced apart. Don’t crowd the dish too much. You may need to use two dishes (I used foil trays). Then spray the top of the chicken with some cooking spray or drizzle over a little more oil and bake.

After 25 minutes flip the chicken over and add the lemon slices. Bake for another 25 minutes. Ovens vary so you may need to bake for a little less or a little more time. Just check to see if the chicken is cooked through.

The lemons become deliciously subtle once baked. If you’re a fan of garlic i would highly recommend adding a bunch of garlic cloves to the chicken as well. Once baked they become sweet and creamy and are perfect spread over some bread.

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