ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
- Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
- In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
- Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
- Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
- Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
- Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.
Nutrition Facts : Calories 467 calories, FatContent 15.9 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre
CONVECTION OVEN ROASTED CHICKEN - BIGOVEN.COM
"Convection oven is the best way of roasting a chicken. It also takes less time than regular oven baking."
Total Time 2 hours
Prep Time 15 minutes
Yield 6
Number Of Ingredients 6
Steps:
- "1. Preheat oven to 400 degrees at Convection Roast setting or Convection Bake. 2. Rinse chicken and remove giblets. 3 Pat dry chicken. 4. Grease chicken with vegetable oil. 5. Rub chicken with salt, pepper, garlic and paprika. 6. Tuck wings in. No need to truss the bird. 7. pour 1-2 cups of water into the pan if using a rack. This is preferred. 8. Roast chicken at 400 degrees for 15 mins. 9. Lower temperature to 350 degrees and roast for another hour or 15 mins per pound. 10. Base every 15-20 mins, if desired. Check for bird temperature in the thigh."
Nutrition Facts : Calories 672 calories, FatContent 47.8421389460804 g, CarbohydrateContent 0.427577708333333 g, CholesterolContent 226.796185 mg, FiberContent 0.141318751533826 g, ProteinContent 56.34049638 g, SaturatedFatContent 13.1798727437143 g, ServingSize 1 1 Serving (305g), SodiumContent 211.890397666667 mg, SugarContent 0.286258956799507 g, TransFatContent 3.98288280724118 g
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