Baked Whole Chicken Recipe
A perfectly baked whole chicken that renders juicy meat, crispy skin and if full of flavours.
Equipment
- Baking Tray
Ingredients
- 1.2 kgs Whole Chicken with Skin cleaned and patted dry
- 2-3 medium Potatoes par-boiled and halved
- Other Vegetables optional – Carrots, broccoli, baby corn, etc.
- Melted Butter – as needed
- 1 tbsp Ginger-Garlic Paste
- Juice of One Sour Lime
- ½ tbsp Red Chilli Powder
- 1 tsp Pepper Powder optional, for extra kick
- 2 Red Chillies broken
- 1 inch Fresh Ginger mashed or crushed
- 1 tbsp Salt adjust to taste
Instructions
Prep the Chicken
- Clean and pat dry the chicken. Make a few deep slits in the thickest parts (thighs and breast) so that the marinade penetrates well.
Prepare the Marinade
- In a bowl, mix the melted butter, ginger-garlic paste, lime juice, red chilli powder, pepper powder, salt, broken red chillies, and crushed ginger.
Marinate Generously
- Rub the marinade all over the chicken, ensuring it reaches the slits and under the skin. Let it marinate for at least 1 hour (or overnight in the fridge for best results).
Preheat the Oven
- Preheat your oven to 200°C (about 400°F).
Bake the Chicken
- Place the chicken in a baking tray. Arrange par-boiled potatoes and other vegetables (if using) around it. Drizzle more melted butter over the chicken and vegetables.
Bake Until Golden
- Bake uncovered for 60 - 80 minutes, basting occasionally with pan juices and butter. Roast until the skin is golden and crisp, and the chicken is done.
Rest and Serve
- Let the chicken rest for 10 to 15 minutes before carving. Serve with roasted veggies and a squeeze of lime on the side.
Notes
- Use butter generously to ensure crispy skin.
- Marinate for at least 1 hour for the flavour to meld.
- Bake in a pre-heated oven for at least 1 hour 20 mins or as per the instructions of your oven.