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Thursday, August 26, 2010

Roast Chicken (2)

I love roasting chicken, and all the left overs that come with  as well.  I was reading this book , a cooking handbook where they give tips and hints on different ways of cooking and in it was that if you slip a few slices of lemon under the skin , the flesh remains moist and juicy. and also tenderises it .  As for the spice rub, I decided to give the old lonumirus a little twist. Instead of making the usual maldivian chilli paste, lonumirus, I decided to do a little experiment. Hubby loved it. As for my son he didnt notice the chili as i removed the skin for him so  it was quite mild for him. 

900g or 1 kg chicken., with skin on
1 onion,
8 cloves garlic
8 curry leaves
about 6-7 thin slices of lemon ( if you dont have lemon, try lime)
2 tsps chilli powder
1 tsp ground black pepper
1/2 tsp  toasted and freshly ground cumin.
2  tbsps butter/ margerine or vegetable spread

1. Pat your chicken dry, remove neck and snip the wing tips . Pat dry with a clean kitchen towel or paper. Using a fork, give a few  pricks on the chicken.   Season well  with salt. ( about 1 tsp) in side and outside

2. Place onions , garlic and curry leaves in a motor and pestle or processor and  puree it well.  Using a teaspoon  spoon  a few teaspoons between the skin and flesh on the  breast piece and thigh pieces and massage it in so its evenly distributed. The rest  of it apply all over the chicken , especially  in to the cavity.

3. Leave the chicken for an hour to absorb the flavor  or you can continue . Melt the butter in a small sauce pan. Set a side.  Mix the ground spices together in a small bowl with a little salt( about 1/2 tsp . 

4. Take the lemon slices and gently lift the skin on the breast piece,  and slip in two slices,  the next two  on each thigh, one on each thigh.  And the remaining slice, place inside the cavity.  You can tie the legs if you like.

5. Using a pastry brush or your fingers, brush the melted butter all over the chicken.  Then with a spoon ,sprinkle the spice mix all over the chicken , even it out with your fingers , make sure all the area is covered.

6. Preheat oven to about 250  degrees celsius . Line a large roasting tray with foil , easier to clean, place your chicken , and place inside the oven. 

7. Baste , ie  brush with the  liquid thats coming out from the chicken , every now and then but  leave it alone at the last 20 minutes to get a nice  crispy skin. Reduce the temperature to some where between 200- 250 degrees celsius after about 30 minutes of cooking time.  Test if done by jabbing a sharp knife  into the chicken's thigh and if no juices run out then its done. Dont over roast as  the meat will toughen up and become dry.

8. Take the chicken out , rest on a chopping block  with a foil on top for about 20 minutes  before carving. 



  1. Looks delicious, am yet to try with whole chicken...

  2. What a clever idea to slip lemon under the skin of the chicken. I must try this method next time when I want to roast chicken.

  3. Thanks for sharing this chicken roast, very tempting and makes me drool..

  4. Roasted chicken is so delicious, I love it, too! Looks perfect, and nice flavors :)

  5. I love roasting chickens too. Adding the lemon slices under the skin is a terrific idea.

  6. i never tried roasting with whole chicken... will give a try...

  7. I am yet to try roasting a whole chicken..that looks fabulous..would love to try this out sometime soon..thanks for sharing..

  8. Lovely roasted chicken..Love lemon flavor in roast chicken and your idea is super cool :-)

  9. Your chicken looks wonderful! My Mom has used this technique before - delicious!

  10. Great looking roast chicken, perfectly roasted!

  11. I love roast chicken, not something that I would eat everyday, but occasionally for something festive, it's really the right choice I think.


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