There is something almost mystical about a Baking a whole chicken. I have the itch for a long time and today I finally got a chance to scratch it. Like any other chicken a whole chicken can be marinated with various flavours. I wanted to keep the chicken flavourful but light so I decided on a marinate with Pineapple Juice and Red Wine. Both of these are acidic in nature and act as meat tenderisers. I also added a few fresh herbs for flavouring – Rosemary and Thyme.
For most of the Indian cooking the skin of the chicken is removed, however for a baked chicken it is advisable to keep the skin on. Yes it does add a few calories but then you dont roast a chicken everyday and since we do not use any oil in cooking the chicken, mathematically the calorie count should remain the same. The skin adds a crisp covering and gives the chicken a lovely golden brown colour.
Marinating Chicken is important in this recipe as well. Chicken should be marinated from 4 to 24 hours. The Spices, juices, herbs should be smothered well on the chicken, inside and outside and kept in the fridge. Remember to turn the chicken every couple of hours ( Except when you are asleep, of-course 🙂 ). I marinated this chicken for more than 16 hours.
Apart from stuffing the chicken with vegetables, I also add some vegetables when the chicken is almost 75% done so that the vegetables get cooked in the chicken juice and absorb the taste of the meat and herbs.
Baked chicken is a wholesome meal and a fair mix of protein, carbs and fibre. For a long time I felt that chicken alone with vegetables, in the form of salad or steamed veggies, was not a complete meal and I would add more carbs in the form of bread or rice. It was only after I consulted a dietitian that I am okay Chicken and veggies as a complete meal.