Whole Roasted Chicken With Onion and Chili

  • Difficulty: Ultra Basic
  • one hour and 20 minutes
  • 4 servings

A delicious whole chicken is, without doubt, a meal worthy of a feast! Try cooking it in a clay baker because it’s so easy, and it helps obtain that delicious crispy skin on the outside, and juicy and tender meat on the inside. Plus, it gives you the option to add some veggies next to the chicken, so you will also get a delicious side!

Ingredients Needed for Whole Roasted Chicken With Onion and Chili

3 tablespoons of vegetable oil
2 red onions s, sliced
4 garlic cloves
1 tablespoon red chili sauce
1 teaspoon coriander seeds
1 teaspoon paprika powder
1 teaspoon turmeric
1 teaspoon chili powder
1 green chili
salt
pepper
1 giblets removed
nutmeg
2 cups of water

How to Cook Whole Roasted Chicken With Onion and Chili

  1. Heat 1 tablespoon of vegetable oil in a skillet and add the red onion.
  2. Cook it until it softens, and add the garlic, coriander, paprika, turmeric, chili powder, and chili pepper.
  3. Stir for 1 minute, and season with salt and pepper. Turn off the heat.
  4. Heat the remaining oil in a frying pan. Add the whole chicken and season it with salt, pepper, and nutmeg. Cook it until golden on all sides.
  5. Grab your clay baker and lay the chicken inside it. Top it with the cooked onion. Pour the water over it.
  6. Set the oven to 390°F/200°C.
  7. Cover the clay baker with a lid and lay it in the oven for the next 50 minutes!

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