Roast Chicken In A Dill And Orange Medley Gravy

To be updated in a couple of hours...

Updated :-
Take the chicken of choice and wash it thoroughly. Make the standard gashes on the breasts and legs so that the marinade can seep through. Rub over the chicken some Tandoori Chicken Masala( I have used the MDH brand). Over that I have rubbed in lime juice along with adequate salt as well as dry Dill powder. Set it aside.

In a roasting dish pour in a  quarter or more cup of Orange Medley juice(Tropicana), whisk in some ginger garlic paste, pepper powder, chilly powder and then take the set aside chicken and allow it to sit in this liquid for an hour or more. Roll the whole chicken in this liquid so that the liquid has coated the entire chicken or keep pouring over the chicken every fifteen minutes.

Once the chicken is ready to roast, dice in veggies of choice-I have used Zucchini,carrots and potatoes. To add to the extra flavour and appearance of the dish I have also added in wedges of fresh fig. Stuff some of the masala as well as veggies into the cavity of the chicken. In a preheated oven at 200 degrees celcius, place the chicken to roast. You can occasionally check the chicken and also from time to time baste it with some olive oil. Once you feel that you got a perfect roasted chicken, take it out and let the whole chicken rest in the baking dish for a while till it sits in its own juices. Garnish with some crushed dry dill or Kasuri Methi (dry Fenugreek leaves)

Serve in any which way you desire. Enjoy! perfect for a winter afternoon or on a rainy day!