Preheat oven to 425, bake the chicken for 40 min then lower it to 325 for another 30 to 40 min
1 whole skinned chicken washed and dried completely
1 stick of unsalted butter (8 tbsp)
1 tbsp of fresh ginger and garlic puree
salt to taste
3 limes 1 for putting it in the marinade
tomatoes and baby cucumbers for garnishing (optional)
2 tbsp of Rosemary and garlic seasoning (optional)
or you can use fresh rosemary
1 tbsp of cajun seasoning
2 tbsp of paprika
3 tbsp of tandoori masala
1 tbsp of dried parsley flakes
couple drops of food coloring (optional)
Put the butter in a bowl and stir well next add all the ing except for the chicken in the bowl. Mix all the ing really well, place the chicken on a tray which has a rack that can catch the drippings on the bottom, next marinate the chicken using the marinade making sure you cover the whole chicken really well. Put the chicken in the oven at 425 for 40 min then turn down the temp to 375 and leave it in there for another 30 to 40 minutes depending on your oven. Let the chicken rest about 20 to 25 min before you carve it.


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