Chicken Roast for Christmas

Christmas is right here, the year is done, and I have been super lazy this month. The last few days has been crazy as it always does when the holidays are upon you and you have procrastinated.

But not my fault totally. The thing is my India trip this November, totally messed me. Though there was a lot of running around to do while I was there, I did not have to do any of the daily chores. I mean, no meal planning, no lunch or dinner to cook, no clothes to fold, even the cup of lebu-cha was brewed and brought to me. That kind of luxury goes to your head.

*At this point, if you are in India and reading my blog, you are probably rolling your eyes*

I get it. That is normal for you. Most of my friends and cousins back home, actually look upon me with pity if I happen to tell them that I actually have to cook the lunch that I pack for the school lunch boxes!! We live a hard life, I am telling you.

So anyway, all that life of pleasure totally ruined my system and I have calmly delegated almost all cooking to the husband man or to our favorite Sichuan restaurant.

If I had continued to live in India, I am telling you this blog would just go defunct. Thank God for small mercies!

Now, a couple of you had messaged me, asking to share a roast chicken recipe. I get it, it's Christmas and  a roast chicken is a delicious thing for a Christmas lunch. Also it's just the kind of dish you would like to make all through winter.  It is a one-pot, rather one-tray dish and you can stand near the oven and watch Netflix, all warm and toasty. Yes, I have my own weird reasons for cooking.

Whenever I make roast chicken, I do it with Cornish hens. We are not big meat eaters and two Cornish hens is perfect for our family of 4.  These are smaller hens which taste really delicious and easier to handle for klutz-es like me. Don't be ashamed of being a klutz. I am one and the world needs all kinds .
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This roast chicken recipe that I follow is fairly simple. I don't have the exact measures but if you are in doubt about how much olive oil or butter, i would just say err on the higher side.

Recipe is for 1 small Cornish Hen

Wash the chicken thoroughly inside out and remove giblets if any. They will be in a small pack, for your ease, the store does that!
Oh! And don't forget to pat the chicken dry.

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Now I take half a lemon  and rub it around the inside cavity of the hen. I also rub it in any crevices and nooks and crannies. Lemon is like deodorant for the hen.
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Then I make a spice paste with following
Olive Oil ~ 3-4 Tbsp
Little butter ~ 2 Tbsp
Garlic paste ~ 1 Tbsp
Ginger paste ~ 1/2 Tbsp
Tandoori masala or Garam Masala ~ 1 tsp
Black pepper powder ~ 1 tsp (best if you powder whole black peppercorns)
 Red Chili Powder ~ 1 tsp
Salt
Mmm...so good.


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Rub this paste around the inside cavity of the hen. Then gently lift the outer skin and massage the spice paste on the outer side.Make sure the spices and butter reach all the crevices. I have never had a massage this good myself.
Rub the paste on all sides of the chicken as you want your whole chicken to be flavorful.

Liberally salt the inside and outside of the chicken.
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Let the chicken rest for one whole hour. It has done hard work.

Pre-heat oven to 425F

Now heat olive oil in a skillet and brown the hen on the outside. The skin should turn a pale golden.
It is NOT necessary to do this skillet step. Instead you can just brush the outside of the chicken with olive oil+butter.
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Now arrange the chicken on a roasting tray. Stuff the inside with whole sprigs of rosemary, plenty of cloves of garlic and lemon halves. You can add vegetables like small potatoes, carrots, onions to roast in the same tray.
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Roast for 70 mins to 90 mins at 425 F. You will know it is done when juice runs clear when cut between leg and thigh.
Baste the chicken with the olive oil+butter+dripping-in-tray halfway through the cooking

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Serve with bread, salad and the roasted vegetables.
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