Ingredients
- Whole chicken (with skin) - 1 kg
- Garlic cloves - 20
- Garlic paste - 4 tsp
- Ginger paste - 2 tsp
- Red chilli powder - 2 tsp
- Cumin powder - 1/2 tsp
- Potato - 3 medium
- Tomato - 1 medium
- Onions - 3 medium
- Salt - as [er taste
- Red wine - 3 tablespoon (at least)
- Vinegar - 2 tsp
- Lemon juice - 2 tsp
- Lemon - 1 whole
- Olive oil
Method
- Wash the chicken with clean water and pat dry
- Slowly separate the skin of the chicken from the body (without removing it). Make as much space as possible between the body and the skin
- Apply the garlic paste and ginger paste to the chicken skin and also on the body beneath the skin. Apply on the insides of the chicken as well
- Sprinkle the red chilli powder and cumin powder on the chicken and spread it around using your fingers
- Sprinkle a little salt on it and also a little olive oil
- Prick a lemon with a small knife and place it inside the chicken cavity
- Pre-heat the oven to 240 C.
- Roughly cut all the vegetables into around 1/2 inch pieces and spread them around the baking tray
- Sprinkle olive oil and lemon juice on the veggies and place the chicken on top of the veggies
- Put in the oven and immediately reduce the temperature to 200C for 1 hour (1kg->1hour)
- Once done, take out the chicken and let it rest for at least 15 min before serving
For the gravy
- After taking the chicken out of the oven, put the baking tray with the baked veggies on a burner with medium to high heat
- Put some water in it along with vinegar, and red wine
- Mix a little salt and mix it and let it cook for some more time till the veggies are soft
- Mash the veggies using a potato masher and let it all cook for some more time
- You can eat the gravy as it is now or pass it through a sieve to make make it more consistent - the taste is amazing either ways
- Serve the roast with the gravy
Tip
- Keep tasting the gravy to adjust the amount of salt, vinegar and red wine
- The type of red wine used makes a difference to the taste. I prefer a very smooth merlot + shiraz
