#BTExperts Chef Amrita Raichand Tells You How To Prepare The Perfect Roast Chicken

You cannot really go wrong with a roast chicken placed in the centre of the dinner table. Flavourful, aromatic and a classic statement cuisine of sorts, this dish is a staple in many homes.

So, if you are looking to add an MVP to your dinner party menu, celebrity chef Amrita Raichand has just the answer. She says, 'My whole family loves the roast chicken that I make. It is very easy to prepare, is a complete meal by itself and the best part is that it looks rather exotic when placed at the dinner table. A side of salad, some mustard sauce and you are good to go.'

So, here's her take on the classic scrumptious goodie:

Ingredients:

1 full chicken, cleaned

5 small parboiled potatoes

3 carrots, diced

3 tbsp salt

1 tbsp Worcestershire sauce

1 tbsp mustard sauce

Pepper as per taste

Olive oil

1 bowl chicken stock

1 lemon, juiced

1 lemon

1 tbsp thyme

1 tbsp rosemary

A few sprigs of rosemary

4-5 Garlic cloves, chopped

1 garlic bulb

For the marinade:

1. Take olive oil in a bowl. Add butter, lemon juice, thyme, rosemary and garlic to it. Mix well. I prefer mixing using my hands.
2. Place the chicken on a tray and rub salt on it. I prefer using sea salt but you can use regular salt as well. Sprinkle some pepper.
3. Then, generously apply the marinade on the chicken, massaging it in using your hands. Gently apply the marinade under and inside the chicken, so that you do not tear the skin.
4. Turn the chicken over and rub the marinate.
5. Take a lemon and prick holes in it with a knife. Now, turn the chicken over and place the lemon inside the chicken.
6. Add the potatoes and carrots on the tray under and around the chicken. Place the rosemary on the chicken and garlic bulb on the tray.
7. Now, let the chicken marinate for a few hours, at least 30-45 minutes. The longer you let it sit, the chicken will taste more flavourful.

For Roasting:

8. Preheat the oven at 220 degrees.
9. We roast the chicken at high temperatures. Place the tray inside the oven and let it cook for about 10 minutes.
10. Then, lower the temperature to 180 degrees and let it roast for 25-35 minutes.
11. Once its done, carefully remove the chicken, potatoes, carrots and garlic from the tray. Place it on the plate.
12. Use the leftover juices from the tray to prepare the sauce. Put it on high flame and add some white wine to it. (Don’t worry, the minute you boil wine the alcohol evaporates).
13. Reduce the flame and add the chicken stock. Then, a dash of Worcestershire sauce and mustard for flavour. Stir it well for a few minutes.
14. Serve it with the chicken on the side.

Bon appétit