If you don’t have an oven and still want a Chicken Roast then the Chicken Pan Roast is the dish for you. Just a few easy to find ingredients will give you a rollickingly juicy Chicken Roast that all age groups in your family will enjoy. This is also an easy dish to prepare for your small parties or get-togethers.
Serves: 2 Persons
Prep. Time: 30 Mins. + Marination
Cooking Time: 35 to 40 Mins.
- Chicken Pieces (big pieces, on the bone) – 600 gms.
- Potatoes – 2 medium (peeled & wedged)
- Carrot – 1 medium (wedged)
- Lime – 1 Medium
- Fresh Ginger-Garlic Paste – ½ tbsp.
- Black Pepper Powder – ½ tsp.
- Garam Masala Powder – ½ tsp.
- Turmeric Powder – ¼ tsp.
- Honey – 3 tbsp.
- Mustard Paste – 2 tbsp.
- Oil – 3 tbsp.
- Salt ½ tsp.
Step 1: Wash the chicken and drain well. Use a sharp knife and cut deep gashes on the chicken flesh. Marinate with the salt, lime juice, black pepper powder, ginger-garlic paste, garam masala powders and turmeric powders. Allow to marinate overnight in a covered container in the refrigerator.
Step 2: When you’re ready to cook, remove your chicken from the refrigerator and leave outside for 15 minutes. Meanwhile peel the potatoes and carrots and cut into wedges.
Step 3: Heat oil in a pan and sauté the potato and carrot wedges for 5 minutes on low heat.
Step 4: Move the vegetables to the sides of the pan and place the chicken pieces in the center of the pan and cook covered on medium heat for 5 minutes.
Step 5: After 5 minutes, open the lid and turn the chicken over and cook covered for another 15 to 20 minutes till the vegetables and the chicken are cooked.
Step 6: Meanwhile mix the honey and mustard paste to form a mixture. Open the pan and check if the chicken and vegetables are done. Then smear the chicken pieces with the honey-mustard glaze on both sides and cook uncovered for another 5 minutes on medium heat. Serve hot with a glass of red wine and enjoy.