Be it lunchtime or dinner, Roast Chicken Recipe is always our go-to dish. In this article, you will find the easy and quick recipe of juicy and crispy roast chicken cooked and served with Dingolay Gourmet Hot Sauce. Along with this quick recipe, you will also learn the traditional one and what to serve with Roast Chicken recipe.
History of Roast Chicken
People have been consuming roasted meats since the prehistoric era. It happened when the cavemen were done with eating the raw meat, and one of them decided to put a piece of meat on a stick and roast it over the fire. This tactic was improvised, and people experimented it with several types of meats; chicken, pork, beef, and mutton.
They included various spices and sauces in the recipe, and now we enjoy this exquisite dish. However, things had been hard for chefs and cooks until the nineteenth century. Up until the eighteenth century, the marinated meat was secured over a spit and hand-turned by the cook in front of the baleful fire. Following this recipe provided us with baked chicken. Thanks to the invention of clay or gas ovens and now electric ovens, it made cooks’ life easier as well as introduced roasted chicken, and now we enjoy this delish dish guilt-free.
Best Roast Chicken Recipe
Ingredients of Making Chicken Roast:
To make the delicious traditional roast chicken at home, you will need:
- Whole Chicken: 1 kg (skinless)
- Water: 3 cups
- Salt: 7Tbsp
- Black Pepper Powder: 3tsp
- Olive Oil: half cup
- Paprika powder: 2tsp
- Chili Powder: 1tsp
- Garlic powder: 2tsp
- Dried Rosemary, Thyme, and Oregano: 1 Tbsp
- Lemon Zest or Lemon Juice: 1Tbsp
Instructions of Making Roast Chicken:
|Brining time||3 hours|
|Prep time||20 minutes|
|Bake time||20 to 25 minutes|
Add water and salt to a deep bowl and let the chicken brine in this salty water for three hours. Meanwhile, prepare the spices to marinate the chicken with. Take a small bowl, and mix smoked paprika powder, garlic powder, chili powder, dried rosemary, thyme, and oregano.
After three or so hours, take the brined chicken out of the bowl and make small but deep cuts on the chicken, so the spices penetrate properly.
Place it in the baking tray and sprinkle salt and black pepper powder, including the insides. Then pour the olive oil, rub it the same way and keep the chicken aside for fifteen minutes.
After the said time, sprinkle and rub vigorously the spices that we prepared while the chicken was brining. Then tie up the chicken, so it does not fall from the rotisserie.
Put the chicken on the rotisserie, place it in a preheated oven, set the temperature at 250 degrees, and set it at the convection mode. The convection mode helps the fats in meat dissolve quicker and make the dish tastier and crispier. Then let the chicken roast for twenty to twenty-five minutes and serve hot with several side dishes and Dingolay Gourmet Hot Sauce for a heavenly flavor.
Garlic Herb Butter Roast Chicken Recipe
Along with the traditional roast chicken recipe, the garlic herb roast chicken is another go-to recipe.
You can make this recipe with the easily available ingredients at home. You will need:
- Whole Chicken: 1
- Garlic: 2
- Salt, Black Pepper Powder: to taste
- Paprika Powder: 1tsp
- Butter or Olive Oil: ½ cup
- Lemons: 2
- White Wine (optional): to taste
- Rosemary: 1tsp
- Parsley or Coriander: A bunch
|Prep time||15 minutes|
|Bake time||20 minutes|
In a microwave-proof bowl, add garlic and butter. If you do not have unsalted butter, you can use olive oil. Microwave them and mash the garlic cloves in the melted butter. Add salt, black pepper powder, and paprika powder to the mashed paste. Add white wine if using. Mix them well.
Place the whole chicken in a baking tray and rub this garlic butter mixture on the chicken, especially the insides. Place the lemon halves and rosemary, parsley, and coriander in the cavity. Let it marinate for twenty minutes.
Tie the chicken legs with kitchen string and carefully secure it on the rotisserie. Then place it in the oven on convection mode and let it roast for about twenty minutes at 250 degrees.
Quick and Simple Roast Chicken Recipe
Our fast-paced life does not allow us to spend hours in the kitchen waiting for the chicken to brine, prepare the spices and wait for it to marinate. Dingolay Hot Sauces has made our lives significantly easier.
Ingredients of Making Roast Chicken:
To make the easy and quick Roast Chicken, you will need:
- Whole Chicken: 1 (with skin)
- Salt and Black Pepper Powder: to taste
- Thyme, Rosemary, Oregano: 1tsp
- Garlic: 1 (peeled)
- Original Dingolay Gourmet Hot Sauce: 3 cups
Instructions of Making Roast Chicken:
|Marinate time||20 minutes|
|Bake time||20 to 25 minutes|
Place the whole chicken in the baking tray and make small but deep cuts for the hot sauce to penetrate. Gradually pour three cups of Original Dingolay Gourmet Hot Sauce and rub it all over the chicken, including the insides. Make sure the chicken is completely drenched in the sauce. Before marinating the chicken, you can sprinkle some salt and pepper on the chicken, but Dingolay Hot Sauces comes in perfect spices and consistency that makes using other spices redundant.
For the insides of the chicken, place peeled garlic and add thyme, rosemary, and oregano. Let it marinate for twenty minutes. After the said time, tie the chicken legs, secure it on a rotisserie, and let it roast in the convection mode for twenty to twenty-five minutes.
Serve it with Mango and Pineapple Dingolay Tropical Gourmet Hot Sauces for a flavor that words can never do justice with.
What to Serve with Roast Chicken?
Roast Chicken is unarguably everyone’s favorite dish, and it can be served with various side dishes that help increase its nutritious values and is perfect for a dinner. A few side dishes recipes are shared below to enjoy with Roast Chicken.
To neutralize the amount of meat, serving sautéed vegetables with it is one of the best options.
- Broccoli: ½ cup (de-stemmed and chopped)
- Carrots: 2 (medium-sized, peeled and chopped)
- Mushrooms: ½ cup (thinly sliced)
- Garlic: 2tsp (finely chopped)
- Capsicums (red, green, and yellow): 1 cup (chopped into thin slices)
- Baby Corn: ½ cup (chopped into thin slices)
- Butter: 3 to 4Tbsp
- Olive Oil: 1Tbsp
- Salt and Pepper: to taste
- Sesame Seeds: to garnish
In a non-stick pan, pour olive oil and butter. Let the butter melt, then sauté the chopped garlic. Then keep adding vegetables in a sequence that are harder to sauté. So, first, add carrots, let them soften a bit, then add mushrooms. After a little while, add the baby corns.
Let these vegetables sauté for two to three minutes, then add broccoli. Capsicums are the easiest to cook, so add them when you think vegetables are almost done. Lastly, add salt and pepper to taste. Mix them, and sprinkle some sesame seeds. Cover the vegetables with a lid and let them simmer for a while.
Serve these sautéed vegetables with Roast Chicken and Dingolay Gourmet Hot Sauces for a royal experience.
Creamy Mashed Potatoes
We have never come across anyone who does not like creamy mashed potatoes. Furthermore, they taste even better with Roast Chicken.
- Potatoes: 3 to 4 (peeled and diced)
- Pink Salt: to taste
- Unsweetened Butter: 3 to 4Tbsp
- Whole Fat Milk: 1 cup
- Mayonnaise: 1 cup
- Salt and White Pepper Powder: 1 ½ tsp
- Parsley: to garnish
Put the peeled and diced potatoes in a saucepan. Add 3 to 4 cups of water and bring them to a boil. When the water has boiled, let the potatoes simmer for at least twenty minutes or till the potatoes soften.
Take out the boiled potatoes and place them in a strainer for the excess water to drain. Meanwhile, in a saucepan, pour butter and melt it. When the butter has melted, pour milk and stir them for a while. After a minute or two of continuous stirring, add salt and white pepper powder. Then add the potatoes and, with the help of a masher, mash them.
When you see that the potatoes have mashed properly and have turned into a fine paste, add mayonnaise for the creamy touch and turn off the flame. Stir it for a minute, dish it out in a bowl, and sprinkle the finely chopped parsley. Serve it with Roast Chicken and relish this ravishing combination.
Storage Options for Roast Chicken
You can both refrigerate and freeze Roast Chicken.
- Roast Chicken is everyone’s go-to dish. You can marinate and freeze it for up to two months. A lot of chefs recommend this technique. This way, the spices penetrate better and make the skin crispier.
- If you have a cooked roast chicken, you can refrigerate it for four to five days. It is customizable as well. You can find several ways below.
Roast Chicken is perfect for every meal. If you have some leftovers saved in your fridge, you can customize them in several ways:
- Roast Chicken Pizza: replace the regular chicken topping with your leftover Roast Chicken. Spread the pizza dough in the baking tray. Add pizza sauce to it. Cut the roast chicken into dice and add them to the pizza dough, with vegetable dice and cheese toppings. Bake the pizza usually and serve it with Dingolay Gourmet Hot Sauces.
- Similarly, you can replace the regular chickens in burgers, sandwiches, tortilla wraps, spaghetti etc., with Roast Chicken to experience the flavors that are unknown to you.
Dingolay Hot Sauces
Dingolay Gourmet Hot Sauces are versatile. You can use them as marinade, to marinate chicken and other meats, and replace the regular sauces. Dingolay Sauces are available in three different flavors, i.e. Original Dingolay Gourmet Hot Sauce, Mango Tropical Dingolay Gourmet Hot Sauce, and Pineapple Dingolay Gourmet Hot Sauce. Each of them brings a distinctive taste to your regular meals, and the organic and original ingredients keep you healthy.
The Original Dingolay Sauce is prepared with natural Jamaican Scotch Bonnet Pepper, garlic-infused carrots, and exotic Caribbean spices that create sweet and fiery magic. Furthermore, Pineapple and Mango Tropical Dingolay Hot Sauces are made with juicy and ripe tropical fruits, combined with Jamaican Scotch Bonnet Peppers, and spices and herbs that make your regular meal grander and bless your taste buds.