Comish Hen Marination Ingredients:
½ Cup Yogurt
1 tbsp Dijon Mustard
1 tbsp Ginger, Garlic paste
2 tbsp Red Chilly Powder (or according to your taste)
1 tbsp Garam masala (or more - optional)
Salt - to taste
1 tsp Poultry seasoning (Optional)
2 tbsp Butter/oil (butter adds more flavor to the bird)
Vegetable bed:
2 Medium Size Carrot
1 Big Onion
2 Large Potato
2 Capsicums (any of red/yellow/green ones)
Marination process:
Wash the chicken/hen and pat dry. (Poke the chicken/hen with the knife to penetrate the marination into the bird)
Mix all the ingredients mentioned in the marination section well and evenly distribute it to the outer part of the bird as well as the inner side
keep it refrigerated overnight (at least 3 hrs)
Cooking process:
Preheat the oven 450F in a 'Roast' mode
Place all the vegetables in an oven-safe tray (lightly season it) and place the chicken/hen on top of the vegetables
Place the tray in the middle rack and cook it for 50 - 60 (after 30 mins, flip the bird and keep it roasted for 20 more minutes and at the final 10 minutes turn the bird back to the previous position)
Once the roasting is done, take the tray out of the oven and cover the bird with aluminum foil and keep it rest for 15 minutes (This process will keep the bird moist and meat will be juicy and tender)
Presentation Process:
Keep the bird in the middle of the serving platter and place all the roasted vegetables placed in the vegetable bed around the bird
keep the carving knife to take the serving portion
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