Description
I know we’re not all used to roasting chicken and it seems hard, but it is actually so easy! The trick is to place the marinade under the chicken skin for a much more flavorful piece of meat.
Roasted Chicken with Vegetables and Cilantro Sauce
Ingredients
- 1 Whole Chicken
Marinade
- 1 tbsp Olive Oil
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Paprika
- ¼ tsp Black Pepper
- ½ tsp Oregano
- 1 Zested Lemon
- ½ Lemon Juice
- 1 tsp Salt
- 1 clove Garlic
- 2 tbsp Olive Oil (to top the Chicken)
- 0.5 tsp Salt (to top the Chicken)
Veggies
- 1 Sweet Potato
- 1 Potatoes (Medium)
- 250 g Mushroom
- 1 tsp Oregano
- 1 tsp Cumin
- ½ tsp Salt
- 1 tbsp Olive Oil
Cilantro Sauce
- 1 bunch Cilantro
- 1 Green Chili
- 2 cloves Garlic
- 2 Juiced Limes (or ½ a Lemon)
- 1 tbsp Olive Oil
- ⅓ cup Yogurt
- 1 tbsp Mayo
Instructions
- Preheat the oven to 180C and mix all the marinade ingredients.
- Pat the chicken dry and detach the skin from the meat without removing it, and then with your hand place the marinade between the meat and the skin. Then top the skin with remaining salt and olive oil and place the juiced lemon in the cavity.
- Cube the veggies and mix them with the salt, oregano, cumin, and olive oil. Place them around the chicken.
- Bake uncovered for about 1 hour and half at 180C. The exact time depends on the chicken size / oven strength. The juices should be clear when you cut, or a meat thermometer should read 74C (or 165F).
- Make the cilantro sauce by placing all the sauce ingredients in a powerful processor (like a Nutribullet) and blending. If you don’t have a small processor, you can still make it by chopping everything finely. Enjoy the sauce with the chicken and veggies!
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