Roasting a whole chicken is really not very difficult. If you follow the steps of a recipe and you know your oven well, you can pull it off with panache. What is the trick however is to use a perfect rub for your chicken. Butter and herbs once smoothened under the skin; it is flavour changing if your rub is not perfect.
For vegetarians too this rub recipe will come in handy. You can massage your broccoli, cauliflower, red carrots, paneer and mushrooms with olive oil and set to bake. They are absolute wonders had just like that or with breads or brown rice.
My food word for this recipe would be convenient.
When you go out shopping look for;
Dried parsley
Smoked paprika
Cinnamon
Nutmeg
Dried thyme
Lemon (powder optional)
Salt to taste
The recipe would be;
Grate nutmeg. Dry roast a cinnamon stick and when cool, blitz it. Now make the dry rub mix with one tsp parsley, one tsp thyme, one tsp paprika, half tsp cinnamon, half tsp nutmeg, half tsp lemon powder and salt to taste. I do not add pepper as the paprika lends the sharpness.
On chicken when whole, apply rub and keep it for a atleast ten hours. If you are working with drumsticks, legs or breasts then marination for two hours is good enough.
When roasting vegetables, you can apply the rub for half an hour or so before roasting.
My last note is that you can make more and store in a dry jar for two months.
