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Simple Roast Chicken Recipe | Easy and Delicious
Today at Takrecipe, we want to share the famous roast chicken. Roast chicken is loved for its golden crust and juicy flesh. You can find plenty of recipes by surfing the web pages, and most of them can yield a delicious roast chicken, but now we want to share one of the simplest ones that can rival any takeout joint. Roasting the chicken is basically easy, but the way you season it will make the difference. Stay with us to learn how to make restaurant-quality roasted chicken.
|Ingredients for four people|
|Medium whole chicken||1|
|Brewed saffron||5 tbsp|
|Large bell pepper||1|
|Black pepper||To taste|
Roast Chicken Recipe
Take the chicken out of the freezer and let it thaw in the fridge overnight. You can also thaw the chicken by placing it in a bowl of cold water.
To clean a chicken, reach into the cavity near the tail section and pull out the giblets, kidneys, and other internal organs. Then trim the excess gristle and fat. Wash and rinse the inside and outside of the chicken with cold water.
Pat dry the chicken and then massage a generous pinch of salt inside and outside of the chicken.
Cut the onion and bell pepper into thin slices and mix them well in a container with paprika, black pepper, and rosemary.
Now put the mixture of onion and bell pepper together with bay leaves inside the chicken cavity, wrap it with a plastic film, and put it in the refrigerator for at least 8 hours to 24 hours to infuse it with the flavor.
Then, take the chicken out of the refrigerator, remove the ingredients inside, and keep it aside. Now massage all the parts of the chicken with four tablespoons of brewed saffron.
Put the chicken on a tray and wrap it again with plastic wrap and refrigerate for another 30 minutes.
After this time, take the chicken out of the refrigerator and put some chopped bell peppers, onions, and chopped tomatoes inside the chicken’s belly.
Preheat the oven to 220 Celsius or 425 Fahrenheit.
At this stage, carefully sew the chicken cavity. Then truss the wings and thighs of the chicken towards the body. It does not really matter how you truss or sew the chicken; you should just do it firmly so that it does not open after cooking and the ingredients do not fall out.
Insert the rotisserie skewers into the chicken body in such a way that when the skewers are turned, the chicken does not move or does not roll over the skewers.
Now put the butter on heat and once it melts, mix it with the rest of brewed saffron. Then generously brush the butter-saffron mixture on the chicken and place the chicken in the oven and roast it for one and a half hours or until the juices run clear when you pierce the chicken.
In the middle of cooking, every 30 minutes, brush the saffron and butter mixtures on the chicken to have a more delicious and juicy roast chicken. After the chicken is ready, put it in a suitable container and remove the strings with scissors. Then transfer to a plate and serve yourself a slice up. Enjoy your meal!
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