http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.

1,5 kg Whole chicken, trimmed, washed, dried
30 g Butter, cut into small pieces
1 tbsp Olive oil
20 Sage leaves
3-4 Rosemary sprigs
Salt
1 tbsp Tandoori masala spice mix
2 Red onions, cut into wedges
1 kg Hokkaido pumpkin, chopped

Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin. Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).

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