Easter Special-Roast Chicken


  • Pat the outer layer of the chicken skin to dry it down
  • Drying the skin is necessary for the chicken to get crispier
  • After drying down the chicken skin, butterfly the chicken
  • Butterflying refers to the process of taking out the backbone so that the chicken lays flat on the roasting pan and hence, cooks evenly and faster
  • Take a pair of kitchen knives
  • Pull the chicken by the tail and start cutting the ribs
  • Tip: You can save the back of the chicken to make stock later on
  • Press the chicken against the board to flatten it completely
  • Start applying oil on the chicken
  • Tip: Instead of oil, you can also use butter and apply it over the skin or use compound butter to put inside the skin
  • Massage the chicken well with olive oil
  • The massage will help make the chicken nice and crispy after roasting
  • Tip: Do not remove the skin of the chicken since the flavours are all there
  • Flip the chicken over
  • Sprinkle it with oil and continue massaging
  • After massaging the chicken with oil, add salt and pepper
  • Tip: You can apply spices and aromatics as per your preference
  • On a baking dish, put some rosemary, a few sage leaves, garlic and the limes
  • Place the chicken on top of the ingredients
  • The chicken is now ready to go into the oven
  • Tip: Make sure that the oven is pre-heated for the chicken to turn crispier
  • Roast the chicken at 220 degrees for 30 minutes
  • Take the chicken out of the oven and brush it with some more olive oil
  • Send the chicken back into the oven for 20 minutes
  • After taking it out again, rest the chicken for 10 minutes
  • The purpose of resting is to ensure that the meat becomes soft and tender
  • From the roasted chicken, first cut the drumsticks out
  • For better presentation, avoid cutting the chicken through the bones
  • You can sprinkle pan juice on top of the roasted chicken pieces

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