Ingredients:

• Chicken – Whole (800-900 gm, with skin intact) or 4 leg pieces with thigh (skin intact)
• 100 gm – Butter
• 2 Tbsp – Ginger-Garlic Paste
• Salt as per taste
• 1 – Lemon
• Rosemary and other herbs of your choice
• Pepper – freshly ground
• 1 Tsp – Curry powder or curry paste
• 4 – Potatoes, sliced into quarters
• 2 – Onion, large, sliced thick

Method:

1. Clean the chicken and pat dry with towel.
2. In a bowl take the butter (soft not melted), add the ginger garlic paste, pepper, salt, lime juice, rosemary, and other herbs. Mix together to get a paste like consistency.
3. Rub this butter paste all over the chicken and also inside the skin of the chicken. This will help chicken absorb the flavours of spices and will keep it moist.
4. Preheat the oven to 200 degree Celsius or 400 degree Fahrenheit.
5. Grease a baking tray with butter.
6. Cover the base of the tray with onion slices and potato wedges, season with salt and pepper.
7. Now place the chicken over the onion and potatoes.
8. Cook it for 10 mins, take it out and grease it with the juices that are released in the bottom of the tray.
9. Cook again for another 10 minutes. To check that the chicken is done, poke with a fork. If it goes in easily and juices come out of chicken, the chicken is ready .
10. Let the chicken sit for 10 mins before you serve it.
11. Recipe courtesy: Wah Sush Kitchen