Holidays are the best. They give us a chance to relax and spend time with the people we love. This weekend has been an awesome long weekend. Four days of having the husband at home means lots of food related discussions. Lots of requests for cooking this or that and it means lots of dishes. I wanted to cook a whole roasted chicken for thanksgiving. This was going to be my first attempt cooking a whole chicken from scratch by myself and I wanted to make it using my own recipe. We wanted to invite some friends over, but everyone was busy and so we ended up with a whole chicken for the two of us. There were leftovers which I then got a chance to make other dishes with 🙂
I spent a lot of time in the kitchen this week. A whole roasted chicken, mashed potatoes and gravy, leftover chicken incorporated into a delicious healthy pizza, tamarind fish curry, chocolate fudge and I still have a day to go. We had some nice wine to go with the chicken yesterday. Overall, we have been enojying this weekend with good food, nice wine and a lot of movies. We even managed to sneak in some chores around the house 🙂
- 3 lbs Whole chicken fryer
- Olive oil
- 1 tablespoon Thyme (dried)
- 1 tablespoon Fennel seeds
- 1 tablespoon Black peppercorns
- 1 tablespoon Parsley (dried)
- 1 tsp Garlic powder
- 1 tsp Turmeric powder (optional)
- 1 tablespoon Butter
- 1 cup Toasted french rounds / Stale bread
- ½ cup Carrot (diced)
- ½ cup Red onions (diced)
- 1 tablespoon Fresh basil (chopped)
- ½ tsp Ground pepper
- 1/2 tablespoon Salt
- ½ cup Carrots (sliced)
- 4-6 Baby potatoes
- 1 Garlic bulb
- 1 Lemon
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Prep time 15-20 min
Cook time 1 hour 40 min
Passive time 60-90 min
Recipe level Intermediate
Spice level 3 (On a scale of 1 to 6)
Shelf life 2-4 days in refrigerator for the chutney using an air tight container.
Serving suggestion Warm
- If you are using a frozen chicken, start defrosting it a day or two before Thanksgiving.
- Grind the dry thyme, peppercorns, turmeric powder, fennel seeds and dry parsley into a fine powder.
- Add half of the salt, garlic powder and some olive oil to the powder and rub the mixture evenly all over the chicken.
- For the stuffing, melt butter in a saucepan.
- Add diced onions and cook on medium heat until they become translucent. This would take 1-2 min.
- Add the diced carrots, pepper and rest of the salt. Cook for 3-4 min.
- Add the freshly chopped basil. Mix everything together.
- Preheat the oven to 375 F / 190 C .
- In a mixing bowl, add the crumbled bread and carrot onion mixture.
- Add the chicken stock. Mix everything to make a stuffing.
- Stuff the bread mixture into the cavity of the chicken.
- Tie the legs together using a wet kitchen string and tuck the wings under the chicken.
- Roast the chicken for 1 hour 30 min with the breast side facing up (Baking time varies based on the type of oven used).
- Halfway through the baking, flip the chicken.
- Take the chicken out of the oven and carefully cover it with an aluminium foil. Set it aside.
- In an another tray lined with a parchment paper. Add the sliced carrots, baby potatoes, garlic and lemon.
- Coat them with olive oil, black pepper and salt.
- Bake them at 375 F /190 C for 10 min.
- Assemble the roasted chicken and vegetables onto a platter. Be careful when moving the chicken as it is very tender and the meat can fall off the bone.
Slice and serve..
- Do not forget to tuck the wings under as they get burnt very quickly.
- I used toasted bread for this recipe, you could use any stale bread that you prefer.
- You can store the chicken for 2-4 days and use the leftovers to make salads, sandwiches or anything that catches your fancy. I made a pesto chicken pizza with the leftover chicken.
Hope you all had an amazing Thanksgiving 🙂