An easier version of the Sunday chicken roast dinner, the stovetop roast chicken with carrots and potatoes is simply perfect!
While a Sunday roast is a popular meal in most countries, the recipe always differs from home to home. Some days we make a stuffed roast, some days we make a simple roast in a kadai, and sometimes we make this version of the East Indian chicken roast recipe with root veggies. It’s almost good enough to add to the Christmas dinner list, with or without the stuffing.
Making the East Indian Roast Chicken with Root Veggies
Start by making a sugar mel or sugar syrup. Caramelize it till it looks nicely brown. Place the chicken in the kadai and brown it on both sides.
Add some oil or ghee (Indian clarified butter) along with potatoes, onions, carrots, crushed garlic and chilies. Cook for 30 minutes on each side on a medium flame and it’s ready to serve. If you want something that goes really well with it, try my fiery chili wine!
Easy Roast Chicken with Root Veggies
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Ingredients
- 2 Tablespoons Sugar To caramelise
- 3 Tablespoons Ghee (Indian clarified butter) Or Oil or Butter
- 1 Chicken
- 200 millilitres Water
- 1 Tablespoons Salt
- 6 Dried Kashmiri Chillies
- 2 Onions
- 1 Potato
- 2 Carrots
- 12 Garlic Cloves or Garlic Flakes
Instructions
- Slice the potatoes into 1-inch thick slices, cut the onions into six or eight pieces, cut the carrots into 2-inch ling strips, crush the garlic and keep aside. Also, soak the the dried kashmiri chillies in water and keep ready.
- In another vessel or wok (we call it a kadai here), burn some sugar and make a caramelised mel.
- Place the chicken in the vessel and allow it to cook and brown for a few minutes.
- Turn the chicken over on its other side and allow it to brown.
- After this add ghee and water.
- Also add the veggies and garlic and chillies and allow to cook for 30 minuts on each side on a medium flame.
- After an hour, the easy roast chicken with root veggies is ready to serve!
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Notes
- Go here for the recipe for the chicken roast with the stuffing.
- Or go here for the recipe for roast chicken in a kadai.
- Here’s the recipe for pineapple chicken.
STUFF YOU MAY NEED
- Large Wide-bottomed Pan (Thala)
- Toothpicks
- Aluminium Kadai
- Stainless Steel Spoon
- Chicken with giblets
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comCooking Tips & Tricks
- Heat the sugar on a low flame so that you get that lovely caramelized flavor without burning it.
- Using cow ghee gives a nuttier flavor than oil.
- Add giblet stuffing to turn this into a stuffed chicken roast recipe.
- You might also like this recipe for my dad’s pineapple chicken curry or pineapple chicken roast or stuffed chicken or kadai roast chicken.
Other Recipes You Might Like
- Chicken Liver and Bread Stuffing Recipe
- Kadmat salad of raw mango
- Minty lime spritzer with ginger wine
- Beef Tongue Roast
- Mustard Chicken with Red Wine
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!