Roast Chicken in Oven | The Best Anglo Indian Chicken Roast
As children, our Christmas wasn't Christmas without Santa Claus. And neither was it Christmas without a golden brown, oven roasted whole chicken with stuffing gracing our table for Christmas lunch.
Growing up in India, Christmas lunch was very special. When we were little, our job (which we took very seriously) was to set the table and stay out of our cook's way. Out came the best linens, crockery, cut glass and candlesticks. With Jim Reeves' Christmas carols playing in the background, we'd artistically fold Christmas napkins and ring them with the special silver napkin rings reserved for Christmas. And when the food was brought to the table, I kid you not, I would hear our table sigh and creak with the weight of it all- ball curry, coconut rice, chops, salt beef, roast pork, salted tongue were some of the delicacies that were served up that special afternoon. But, for us kids, the piece de resistance was the Anglo Indian Chicken Roast and Stuffing, brought last and placed in prime position in the center of the table.
My Secrets to the Best Roast Chicken in Oven
1. Dry Brine for a Flavorful Chicken Roast
|Chicken 72 hours after it has air dried in the refrigerator.|
|Roast chicken in oven. Basting the chicken during baking gives it a golden brown color.|
How to Truss Chicken
Recipe for Chicken Roast Anglo Indian Style
5-6 lb. whole chicken with skin
Marinade/ Dry brine:
☐ 2 teaspoons pepper corns (coarsely crushed)
☐ 1 tablespoon ginger garlic paste
☐ 2 dry round red chilies crushed or 1/2 teaspoon dry chili flakes
☐ 1/2 teaspoon cinnamon powder
☐ 1/2 teaspoon clove powder
☐ 1 tablespoon lemon juice
☐ 2 tablespoons oil
☐ 1 teaspoon Worcestershire sauce
Step 1: Prepare the dry brine spice mixture
Mix all the ingredients for the dry brine in a small bowl and set aside.
Step 2: Dry brine chicken- Dry chicken completely inside and outside with paper towels. It's important the chicken is completely dry before starting to rub the spice mixture onto the chicken.
- Carefully lift the skin away from the meat by sliding your fingers under and rub 3/4 of the dry brine spice mixture under the skin of the chicken and onto the flesh of the chicken.
- Roast chicken breast side up for 1 hour at 375°F. Then turn oven to 425°F and roast for 20-25 minutes until the internal temperature reaches 160°F or the juices run clear when pierced.
-After the initial 45 minutes of baking (or once the chicken starts releasing it's juices), start basting the chicken every 15 minutes until the skin develops a rich golden, brown color.
GRAVY RECIPE FOR ROAST CHICKEN
Roast chicken must be served with oodles of rich, tasty gravy to drizzle over the chicken pieces and the stuffing.
☐ 2 tablespoons pan drippings
☐ 2 cups water
☐ Salt/pepper (if required for additional seasoning)
Remove all but 2 tablespoons of dripping from pan. Over medium heat, stir in 2 cups of water. With a wooden spoon, mix well incorporating all the browned bits and pan drippings into the liquid.
Pour in the cornflour liquid mixture into the pan. Simmer on medium heat until the gravy thickens. Season to taste if required.
Pour into gravy dish and serve hot along with the roast chicken and stuffing.
Check back for my recipe for stuffing for roast chicken which is a must side with roast chicken.
Or click on the "Anglo Indian" label below to explore my other Anglo Indian recipes.