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:
- Clean the chicken and pat dry with towel.
- 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.
- 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.
- Preheat the oven to 200 degree Celsius or 400 degree Fahrenheit.
- Grease a baking tray with butter.
- Cover the base of the tray with onion slices and potato wedges, season with salt and pepper.
- Now place the chicken over the onion and potatoes.
- Cook it for 10 mins, take it out and grease it with the juices that are released in the bottom of the tray.
- 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 .
- Let the chicken sit for 10 mins before you serve it.
- Recipe courtesy: Wah Sush Kitchen