Gallery Café - Hyatt Place, 15/ 1, Old Delhi Gurgaon Rd, Udyog Vihar, Gurugram, Haryana 122015 
A Tender & Juicy, Roasted Spring Chicken. One Of The All-time Favorites For The Poultry Lovers
Clean The Chicken And Pat Dry. Cut Open The Chicken From The Neck And Remove The Entire Neck Portion. Pat The Chicken And Lightly Flatten With A Steak Hammer Carefully, Not To Damage The Skin.
Marinate The Chicken With Lemon, Paprika Powder, Mustard Paste, Thyme, Salt, Black Pepper And Olive Oil. Rub Well, Arrange On A Baking Tray And Keep Aside For 30 Minutes.
Heat A Griddle Pan At High Heat And Sear The Chicken From Both The Sides To Evenly Brown
Roughly Cut The Vegetables (carrot, Onion, Garlic, Leek, Celery), Arrange On The Chicken. Chicken Should Be Placed With The Skin Side On Top. Pour The Melted Butter On Top.
Cut One Medium Size Potato Into Wedges And Marinate With Salt, Pinch Of Paprika Powder And Olive Oil.
Process The Other Vegetables As Mentioned, Par Boil Them In Boiling Water And Cool Immediately To Stop Over Cooking.
Preheat Oven To 230 Degrees Celsius. Roast The Chicken For 20 Minutes Along With The Potato Wedges.
Reduce The Oven Temperature To 150 Degrees Celsius. Remove The Potatoes And Continue Cooking The Chicken For Another 45 Minutes. After The Chicken Is Cooked, Collect The Roasting Liquid From The Tray And Strain.
Reduce The Liquid To Obtain Roast Gravy.
Meanwhile Take A Flat Bottomed Pan And Heat. Pour 10 Ml Olive Oil, Sauté The Finely Chopped Garlic Till Translucent. Add A Pinch Of Thyme, Blanched Vegetables And Sauté. Season Well And Finish With A Little Butter.
Arrange The Chicken On The Plate, Arrange The Vegetables And Potatoes Around To Present Well. Drizzle A Generous Amount Of Roast Gravy On The Chicken And Serve Hot.
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