Note: Chicken bake for 20 minutes per pound.
I love roasted chicken, we all d0! So many juicy flavors and colors into one pan, perfect for your holiday table or family & friends gatherings. I don’t say that this is a Mauritian authentic dish, this is just the way most of my family bake their roasted chicken. There are several ways of making a roasted chicken in Mauritius, some remove the skin while others don’t, also many cook into a pressure cooker while more opt for the oven but the seasonings are mostly similar. I love to create my signature dish recipe, which means more spices and additional palates, yummy!
In Mauritius, this dish is served with veggies, gratin potatoes or french fries (if you have not roasted potatoes) or gratin pattypan squash, salad and bread. Don’t be scared by the amount of ingredients required, they are really simple and handy stuffs I am sure we all have in our kitchen jars!
Time to get your designer plates, glasses, forks & knives, flowers and candles onto the table!
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For the roasted chicken:
- 1 Whole Chicken, thawed if frozen and without giblets
- 2 tbsp buttermilk
- 2 tbsp garlic paste
- 1/2 tsp ginger paste
- 2 tbsp smoked paprika powder
- 2 tbsp roasted chicken spices (I have used Hashnoor brand)
- 1/2 tsp of cinnamon powder
- 1 tsp of dried oregano
- 1 1/2 tsp lemon juice
- 1 tbsp honey
- 1/2 cup softened butter (salted-because I don’t seasoned my mixture of spices)
- Olive oil
For the veggies:
- 1 head garlic, unpeeled and detached
- 1 bundle of fresh thyme
- 3 large carrots, chopped
- 3 to 4 large potatoes, cut into large moon shape chunks
- 2 small onions
- 1/2 of a lemon
- Corns, boiled and cooked (optional)
- Brussels sprout, cooked (optional)
For the gravy:
- 10cl of water
- 1/2 small cup of flour
- Fat from roasted chicken
- Drippings from roasted chicken
Preparations for the roasted chicken:
1.Rinse the chicken and the inside cavity well with cold water and pat dry with paper towels.
2. In a small bowl, mix salt and pepper and set aside. In another bowl, mix all the wet and dry ingredients together except the olive oil, stir until it’s all well combined. I have not added salt to my mixture of spices because I have used salted butter.
3. With a spoon, try to get under the skin of the chicken without tearing them apart. Now what I do which is not necessarily ofcourse but I still do it 🙂 is I always slit slightly the flesh under the skin (making sure I am not tearing the skin) so as to ensure the flavors enter the chicken).
4. Use the spoon to place the mixture of spices under the skin and gently rub the spices with your hands on the outside to ensure that the spices are spread well on both the inside and the outside of the bird. Make sure you have been able to get under the skin of the drumsticks and cover the outside of the drumsticks and wings well with the mixture of spices.
5. Season the inside cavity with salt and pepper, then stuff the inside cavity with onions, 3 to 4 garlic cloves, lemon and a bundle of fresh thyme. Wrap twine around the drumsticks and make sure they are both tied together and tuck the tips of the wings underneath the chicken to avoid them from burning.
6. Sprinkle salt and pepper (based as per your preferences) on both the base and top of the chicken. Cover the front of the chicken with aluminum foil. Allow to sit for 1 hour.
7. After 1hour, preheat your oven at 350F. Fill the roasted pan with the potatoes, carrots and remaining garlic. Season with olive oil, salt and pepper. Place the chicken over the veggies, make sure the top of the bird is covered with aluminum foil. Bake at 350F for 2hours.
8. Remove your chicken halfway and brush the bird with unsalted melted butter for more added flavor. Continue to bake until the internal temperature reaches 160F at the flesh part of the thigh. Remove the foil, prior to the last 20 minutes for more golden colour.
9. Allow the chicken to rest for 20-30 minutes before carving. Serve with roasted veggies, gravy and chili paste, I had corns and brussel sprouts so I had added them into the dish for more relish.
Preparations for the gravy:
1. Pour the fat into a bowl and reserve. Into the drippings left in the roasting pan, whisk flour, then add fat (quantity will depend onto the sauce) so that the mixture becomes thick and not pasty. Put the roaster on the stove, add 10cl of water and simmer on medium heat. Constantly stir until mixture is thickened and bubbly. Season with salt and pepper as per your taste.