A one pan meal is always a life saver, and if it’s a whole roasted chicken then that’s the ultimate comfort food for everyone! It just fits right on for this holiday season, as otherwise the menu preparation itself takes a lot of time to finalize while we are busy cooking, wrapping up the gifts, & partying. Yes, Christmas is here & the mood is on!

In my home, whole roasting a full chicken mostly happens during Thanksgiving, and that’s because we are not much of a turkey people. For Previous years during Thanksgiving I had roasted a simple Garlic Rosemary Chicken and then a complex Whole Roasted Tandoori Chicken – both turned out to be pretty delicious. So, this time for Christmas I thought to try something different… Spatchcock a whole chicken with a simple turmeric marinade!

So, what is spatchcock? The term spatchcock means butterflying the bird; in a way it’s like prepping the bird to resemble a butterfly, by removing its backbone and sternum and spreading the two halves of the breast so that it stays flat. The advantage of this process is that it cooks evenly and takes less time than roasting a whole chicken. Plus, the skin turns out to be crispier while the meat stays utterly moist; it just falls off the bone very easily and boy, soooo delicious! I have used a buttery garlicky lemon turmeric spiced marinade here in this recipe which blends perfectly with the roasted potatoes and carrots.

Not only for celebrations, but this spatchcock chicken will also make a simple n quick sheet pan dinner meal on your table any day, and I’m sure the whole family would love it. Any leftovers can also be re-used later in your soups, salads, or even sandwiches.

Enjoy, Merry Christmas, n Happy Cooking…!

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Turmeric Spiced Spatchcock Chicken

Turmeric Spiced Spatchcock Chicken… Crispy on the outside & Juicy Succulent inside…!! A Fuss Free Minimal Ingredients Recipe served with Roasted Baby Potatoes & Carrots, the Simplest One Pan Dinner…!  

Course Main Course

Cuisine American

Keyword chicken roast, spatchcock chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Chicken

• One whole chicken (4.6 pounds)
• 5 tbsp unsalted butter (softened)
• 3 garlic cloves (minced)
• ½ tsp turmeric powder
• 1 tsp lemon juice
• 1 tbsp cilantro chopped + more for garnish
• ½ tsp black pepper + more
• Salt (generously)

For the Veggies

• 3 large carrots (peeled and chopped)
• 2 lb. baby potatoes (sliced into half)
• Olive oil (as required)
• Salt and pepper
• Cilantro for garnish

Instructions

• Preparation of the oven: Preheat oven to 425-degree F. Line a sheet pan with parchment paper and keep aside.
• Preparation of the marinade: Prepare the marinade in a small bowl by mixing softened butter with turmeric powder, garlic, salt, pepper, lemon juice and chopped cilantro leaves. Using a fork, mash the butter and mix well with the remaining ingredients, keep aside.
• Preparation of the chicken: Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Onto a cutting board, place the chicken breast-side down with the legs facing you and identify the backbone of the chicken. Using a sharp kitchen shear/scissors, remove the backbone by cutting through the ribs along its sides all the way from the bottom to its neck. The backbone can be used later for other recipes (soups/sauces), or else you may discard it. Spread open the rib cage and make an incision over the breast bone using a knife to pop it open.
• Season the inside of the chicken generously with salt and pepper. Then flip the chicken onto the parchment lined sheet pan with breast-side facing you.
• Using your hands, press down gently on top of the breast so that the chicken stays flat, tuck in its wings. Now carefully insert your fingers under the skin through the breast and thighs to loosely separate the skin from the meat. Ensure not to tear the skin.
• Divide the marinade, insert a half under the separated skin and spread it as much as you can all over the breast and the thighs. Rub the rest of the marinade all over the skin.
• Preparation of the veggies: In a large bowl, mix potatoes and carrots with olive oil, salt and pepper. Spread them evenly on the pan to fill the space around the chicken.
• Baking: Bake uncovered for 45-50 minutes or until an instant thermometer reads 165-170 degree when inserted into the thickest part of the chicken. Remove from the oven and allow the chicken to cool for 10 minutes before serving. Garnish with chopped cilantro leaves.

The post Turmeric Spiced Spatchcock Chicken appeared first on Pepper Delight.

(Thanksgiving chicken/turkey leftovers can also be used)

Your first worry after a huge feast or a Thanksgiving / Christmas party is the leftover food. You just don’t want to throw it away considering all the hard work you’ve put in to prepare it, and at the same time you’re bored to repeat it again for your next meal.  So, how do you make it fun and satisfy your dilemma? Well, that’s why you are here..!

When it comes to preparing sauces for a sandwich or salad, I prefer it to be creamy, tangy, loaded with herbs, and overall flavorful. Avocado brings a natural creaminess to any sauce, keeping it healthy without the need of any mayo. The tanginess from the lemon, and the green goodness from herbs like parsley & cilantro together works very well with the veggies and chicken for this recipe. I hope you love this Green Delight…

Are you still searching for your roasted bird recipe? Check out my Whole Roasted Chicken recipe with Garlic & Rosemary.

Enjoy, Happy Thanksgiving!!!

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Roasted Chicken Sandwich with Green Delight Sauce

A delightful Sandwich loaded with Veggies, Roasted Chicken, and a dash of Green Sauce blended with Avocado, Parsley, and Cilantro!!!

Course Main Course

Cuisine American

Keyword chicken, roasted chicken, sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup roasted chicken / turkey (sliced) (leftovers can also be used)
• Spinach / arugula / lettuce
• 1 large tomato
• 4 bread of your choice

Green Sauce

• 1 avocado
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup parsley
• ½ cup cilantro
• salt

Instructions

• For the Green Delight Sauce: In a food processor, pulse all ingredients until smooth. Adjust salt and tanginess with lemon juice.
• Prepare the sandwich by toasting bread and arranging veggies and chicken along with tomatoes and green sauce. Enjoy!

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I love chicken, and if it’s a Whole Roasted one… Yumm!! Cooking with chicken is easy compared to a turkey, don’t you think so? A turkey is huge for a small family, its cooking requires a lot of preparation, and after the meal you end up with plenty of leftovers. With a turkey I would prefer a dish with just the legs or so instead of a full one.

This is my second thanksgiving since I have been in the US, and this time I am so excited to cook and celebrate it at my home. Last year I had a great time visiting my friend and her newborn at Atlanta. The drive via Nashville, Chattanooga, visiting places like the Jack Daniels distillery, Ruby Falls, and the great feast with friends, all those wonderful memories are still alive in my mind.

And with those, I am penning down here my version of a Whole Roast Chicken recipe. A perfectly cooked dish, moist and juicy on the inside with a buttery-crispy-charred skin, rubbed with lemon, rosemary n garlic; Pair it with grilled veggies, mashed potatoes, and your favorite cocktail. There you go… A Memorable Thanksgiving Dinner…!

Some important tips for a perfect roast chicken:

1. Season generously with salt and pepper, it makes the chicken juicy and the skin crispy.
2. Add ingredients for more flavour; like spices, herbs, lemon, vegetables, oil / butter.
3. Rub the spice mix and butter/oil under the skin as well, this helps to make the dish more flavorful.
4. Stuff the cavities with lemon, herbs, and onions.
5. Basting is key, repeat as often as possible. Your chicken would be moist and juicy.
6. If you prefer a charred look, broil for another 6 minutes more after cooking.

Enjoy, Happy Thanksgiving!!!

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Garlic Rosemary Whole Roasted Chicken

Garlic Rosemary Whole Roasted Chicken

Course Main Course

Cuisine American

Keyword chicken roast, garlic rosemary chicken, whole roasted chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole chicken
• 2 sprigs of rosemary leaves
• 3 cloves of garlic (finely chopped)
• 1 stick butter (unsalted, softened)
• 1 tsp chili powder
• ½ of a lemon zest (grated)
• Salt and pepper
• Stuffing: 1 white onion (rosemary sprig, lemon (sliced))
• Veggies: potatoes & carrots

Instructions

• Preheat oven to 425 degrees.
• Prepare the marinade by mixing butter, 1 sprig of rosemary leaves (finely chopped), garlic, lemon zest, chili powder, salt and pepper.
• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry.
• Season generously with salt and pepper outside and inside of the chicken.
• Rub the marinade over the chicken, under the loosened skin and cavities.
• Stuff the cavities with lemon, rosemary sprig, and an onion (sliced). Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the roasting pan/iron skillet greased with butter/cooking spray.
• Bake for an hour and 15 minutes in total, basting it at 15 minutes intervals with the dripping sauce from the chicken. At 30 minutes of the roast, add the sliced potatoes and carrots around the chicken and stir in the dripping gravy.
• Cook until a thermometer inserted into the thickest part of the thigh registers 170 degrees Fahrenheit, and the outer skin turns golden and crispy.
• If you prefer a charred skin, set the oven to a broil for another 5 minutes.
•  Remove the pan from the oven and allow it to cool for 15 minutes.
• Carve the chicken and serve along with veggies, garnished in the gravy.

The post Garlic Rosemary Whole Roasted Chicken appeared first on Pepper Delight.

Soya chunks also known as meal maker, is a rich source of protein for both vegetarians, and meat lovers who are looking for a vegetarian alternate. It is a great source of Vitamin B and Omega -3 fatty acids as well.

In my home we never used soya and until recently while I was looking for a vegetarian biriyani recipe for a change, I experimented with soya and made a Soya biriyani, and boy did it turn out good. Everybody loved it and I was so hooked that I never bothered to try something different.

And that’s when my trip to California happened to meet my in-laws, and this dish was prepared by my lovely sis-in-law who is a pure vegetarian, a wonderful cook, and my inspiration for a lot of the vegetarian dishes I’ve posted. The recipe has been adapted from Yummy O Yummy.

There are different ways of cooking with soya chunks. They are usually dry when you buy them from market and you need to reconstitute it with water before cooking, to soften it.  Some prefer to soak in hot water first, drain and rinse again with cold water. For this recipe I soaked it in hot water and then squeezed and drained it out dry.

This is a milder version from the usual spicy recipes and the soya chunks are perfectly roasted with the masala, that you wouldn’t believe this soya roast is a vegetarian dish at first sight… Enjoy..!!!

Interested in other vegetarian side dishes for chapathi? Check these out:

• Soya Ularthiyathu / Shredded Soya Roast
• Vegetable Kurma
• Navratan Korma
• Varutharacha Kadala curry/ Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Soya Roast

Healthy and Delicious Soya Roast in a spicy masala flavour. A perfect side dish for roti and a veggie alternative for the meat lovers!!!

Course Side Dish

Cuisine Indian

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 cups soya chunks
• 2 onions (sliced)
• 2 green chilies (slit)
• 1 to mato
• 1 tbsp ginger garlic paste
• 1 tbsp chili powder
• ¼ teaspoon turmeric powder
• 1 tbsp coriander powder
• 2½ tbsp chicken masala
• 3 sprigs curry leaves
• 4 tbsp sliced coconut pieces
• 1 tsp mustard seeds
• salt (as required)
• oil (as required)

Instructions

• Soak soya chunks in hot water for about 20 minutes, this helps to soften it. Then squeeze out the water and drain in a paper towel, and keep aside.
• Roast soya chunks by heating oil in a pan on a medium flame and cooking with chicken masala powder (2 tbsp) and salt. Place the lid on and cook for few seconds.
• Roast well till it turns brown and then transfer to a paper towel to drain the excess oil.
• In the same pan, add a little more oil, splutter mustard seeds and add curry leaves.
• Saute onions until they become soft. Add ginger garlic paste and saute till its raw smell subsides, followed by adding chopped tomato, and saute till it turns mushy and cooked.
• Add spice powders; turmeric powder, chili powder, coriander powder, chicken masala and saute on low flame for one minute.
• Add soya chunks, coconut slices and mix well with the masala, close the lid and cook on a low flame for 4-5 minutes. Stir periodically to mix the chunks well with the masala.
• Serve warm with rice or chapathi.

Notes

Chicken masala is the pure blend of coriander, turmeric, chili, black pepper, salt, Kashmiri chili, fenugreek, dry ginger, garlic, cumin, cloves, cinnamon, cardamom, nutmace, and curry leaves. I used a readymade brand purchased from the store for this recipe, Eastern Chicken masala.

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