Delicious roasted chicken that is tender, juicy, and full of flavors!
2 tbsp. balsamic vinegar
2 tbsp. lemon juice
2 tbsp. oil
Salt, to taste
¼ cup light brown sugar
1½ tbsp. Curry’s Tandoori Rub
½ tbsp. smoked paprika
½ tsp. cayenne pepper powder
1 whole chicken
Heat the oven to 450 F.
In a large bowl, mix all the ingredients for the marinade. Put the chicken in the marinade and leave it for at least 2-12 hours, turning the chicken from time to time for better flavor incorporation.
Remove the chicken from the marinade and shake off all the marinade from its surface. Put the chicken on a roasting pan.
Meanwhile, cook the remaining used marinade until it is reduced to one third and nicely thickened. Brush the chicken with this glaze before putting the pan in the oven.
Roast for 15 minutes then reduce the heat to 375 F. Keep basting the chicken with this glaze several times for a nice golden brown color. Roast the chicken for about 1 hour or until it is fully cooked and browned on all sides with a crispy skin.
Note: Making a glaze out of used marinade is just like making gravy from the pan jus collected during roasting. The marinade cooks nicely when it is being reduced down (Step 4) and it will continue to be cooked when it is used as a glaze during roasting. If you still doubt the safety, you can make two batches of the marinade. Use one to marinate the chicken and the other one to cook the glaze.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.
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