Orange and Herb Roasted Chicken and Vegetables | Roast Chicken

%Orange and Herb Roasted Chicken and Vegetables Recipe debjanir rannaghar

Orange and Herb Roasted Chicken and Vegetables | Roast Chicken

Juicy, soft, and flavorful, this Orange and Herb Roasted Chicken and vegetable recipe is very easy to make and ideal for lunch/ dinner

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Course: Chicken

Cuisine: Continental

Keyword: chicken roast recipe, chicken roast recipe debjanir rannaghar, christmas chicken roast recipe, Debjanir Rannaghar, Orange and Herb Roasted Chicken and Vegetables recipe, roasted chicken recipe

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: People

Calories: 496kcal

Author: Debjani Chatterjee Alam

Cost: Rs 350

Ingredients

1 Whole Chicken with Skin (Around 700g dressed chicken)
2 Orange
5 Baby Potato
5 Baby Carrot
1 Zucchini
1 Broccoli
100 g Mushroom
1 Bell Pepper
5 Shallot/ Mini Onion
30 g Parsley Curls ½ cup
1 tablespoon Rosemary
3 sticks Lemon Grass
1 teaspoon Thyme I did not have fresh
20 Garlic 10 Minced + 10 peeled
1.5 teaspoon Salt or to taste
1 Lime Big
1 tablespoon Black Pepper Powder
2 tablespoon Olive Oil
1 tablespoon Butter
1 teaspoon Onion Powder

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Instructions

Wash and pat dry the chicken with the skin on.
Make a paste with Black Pepper Powder, a little salt, onion powder, minced garlic, and lime juice, and rub it over the chicken and inside the cavity.
Leave it for 15 minutes.
Meanwhile, wash veggies and cut Bell Pepper, zucchini, and broccoli into big chunks.
Wash and cut Mushrooms as well.
You do not need to cut or peel the Potatoes or baby Carrots.
Remove the Onion skin.
Meanwhile, preheat the oven to 180°C for 10 minutes.
Heat Olive Oil in a pan and saute the veggies for 5 minutes along with salt and black pepper.
Now take an oven-safe tray and place the chicken in the middle.
Cut the Oranges in half and squeeze the juice.
Fill the chicken cavity with half of the Orange rinds along with parsley, rosemary, lemongrass, and thyme.
Tie both legs with the help of lemongrass.
Now place all the veggies in the tray.
There will be some gravy in the tray coming from the veggies. Pour that over the chicken and veggies.
Pour the juice over the chicken and veggies, and place the rinds along with the veggies.
Now place the tray in the middle rack of the oven and slow-roast at 150-160 degrees C for 1.5 Hours.
For the initial twenty minutes, roast the chicken by covering the tray with a piece of aluminum foil.
After every fifteen minutes, brush the chicken and veggies with melted butter and keep roasting on and remove it is done.
Once done, switch the oven off.
Cut the knot and remove the spice from the cavity, and serve the roast hot with the veggies.
There will be ample moisture in the tray. Serve the gravy as it is, or thicken it over the stove before serving it separately.

Notes

If Shallot is not available; cut a normal onion into four pieces and use.
The same is applicable to baby potatoes and baby carrots.
If fresh lemongrass is not available use a kitchen twig to tie the chicken. However, lemongrass enhances the flavor a lot.
I prefer small Chicken instead of a bigger one as I have a family unit of OTG at home and also small chicken (around 750g) makes the roast way better tender and juicy.

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