'Cut-up' Roast Chicken

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Average: 5 (3 votes)

When you have a craving for some comfort food, like a good roast chicken with veggies, but do not really want to go through the hassle of basting your chicken every so often, then this is the right recipe for you!

It's completely stress-free and renders perfect results every single time. The most succulent and flavourful roast chicken with an amazing aroma too.  Leftovers can be used in chicken salad sandwiches.

Ingredients for Chicken Marinade
chicken, cut up into 8 pieces. Weight should be approx. 1kg
(or you can use whatever pieces of chicken you prefer, like either just breast or drumsticks or thighs - up to you)
roughly chopped onion
4 tbsp.
(you can use olive or vegetable oil)
1 tsp.
dried oregano
1 tbsp.
chopped fresh coriander
chopped chilli
1 1/2 tsp.
1 tsp.
black pepper powder
1 tsp.
garlic paste
1 tsp.
ginger paste
Other Ingredients
potatoes, cubed small
1 large
carrot, cubed
1/2 tsp
1/2 tsp.
black pepper

You will need the skin for this recipe.  After baking if you prefer not to have the skin, you can simply peel it off and discard.  But PLEASE make sure to have the skin on during baking, it ensures that the chicken will not dry out and remain incredibly moist.

Put your chicken pieces in a container.  I just use a big ziploc bag.  Add the 'Ingredients for Chicken Marinade' in there.

If you are using a freezer/ziploc bag, seal it up and just shake or massage the marinade into the chicken.  Otherwise just mix everything with the chicken and refrigerate.  This marinated chicken should be refrigerated for up to 2 days.  At least overnight if you don't have enough time.  Whenever you remember, just get the chicken packet out and shake it up or give it a quick mix.

When ready to bake, get the chicken out of the fridge and allow it to come to room temperature.  This takes about 30 mins to an hour.

Place the potatoes and carrot cubes in a foil-lined oven safe dish.  I use a 9x11 pyrex.  Then put the chicken pieces on top of the veggies and drizzle the marinade all over everything. 

Preheat the oven at 200C.

Put your dish in the oven and allow the chicken to bake for 40 minutes. Then reduce the temperature to 160C and let it continue baking for another 20 minutes.

Check to make sure the chicken is done.  You can do this by using a meat thermometer or if you pierce the chicken, the juices should be clear.

Remove the dish from the oven and cover it with foil. Let it stand for about 10 minutes before serving.

Serve with the veggies and a side salad, maybe some dinner rolls too if you like.

Enjoy!  :)



Hello. When placing the chicken in the oven, should it be covered with foil?

Fauzia's Kitchen Fun's picture

Hi, no do not cover unless midway through you find that the chicken is colouring up too much then you can place a foil loosely over it.

Hi can i fry this instead of baking?

Fauzia's Kitchen Fun's picture

Hi, I have not tried frying this, so am not sure how the results would be. Best to bake.

tried this recipe, chicken came out soft, moist and yummy..... thanks for sharing your wonderful recipes.

Hi. What kind of chilly did you use?

Fauzia's Kitchen Fun's picture

Hi, green chilli.

Thanks dear :). Tried ur whole roast earlier. Turned out finger-licking good. Trying out this one now. Wish me luck :)

Fauzia's Kitchen Fun's picture

Good luck, let me know how it turns out for you! :)

Your all recipes are oven based. Can you give fry recipe also

Fauzia's Kitchen Fun's picture

Not ALL my recipes are made using an oven, that is a bit of an exaggeration. Please check the folders for fried and grilled recipes.

Do v need to turn the peices ?

Fauzia's Kitchen Fun's picture

No for this recipe no need to turn the pieces over.

Salamz fouzia i want to make chicken wdout skin..can i make it??plzzz help me.tell me way in which chicken keep moisture

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is fine, just make sure to keep basting the chicken by splashing it with any of the running sauces that come out of the chicken during baking to keep it moist.

Aslm. Tried this recipe today and it was amazing!! thanks so much for this