This restaurant-style Chicken Steam Roast with juicy garlic flavors is a must-try recipe from Continental Food.
It’s a one-pan chicken dinner that will surely impress your taste buds. This homemade spice blend, combined with yogurt and lemon juice, makes for a deliciously tender and flavorful roast chicken.
Follow this recipe for a perfect and easy meal that’s fit for any occasion.
Chicken Steam Roast Restaurant Style | Juicy Garlic Chicken Roast Recipe By Continental Food
4
servings20
minutes40
minutes400
kcalTry this restaurant-style Roasted Chicken in Oven by Continental Food. Juicy and flavorful, made with homemade spices and garlic paste. Perfect for a family dinner or a special occasion.
Ingredients
Chicken (as required)
1/2 cup yogurt
2 tbsp lemon juice
1 tbsp garlic paste
1 tbsp tikka masala
1 pinch yellow food colour
1 tbsp meat tenderizer powder
1 tbsp salt
1 tbsp red chilli powder
1 tbsp coriander powder
1 tbsp ground spice powder
1 tsp turmeric powder
1 tbsp paprika powder
2 tbsp. cooking oil for spray
Directions
- Clean and wash the chicken thoroughly. Make small cuts on the chicken so that the marinade can penetrate well.
- In a bowl, mix yogurt, lemon juice, garlic paste, tikka masala, yellow food colour, meat tenderizer powder, salt, red chilli powder, coriander powder, ground spice powder, turmeric powder, and paprika powder.
- Apply this marinade to the chicken and leave it to marinate for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 180 degrees Celsius.
- Grease a baking tray with cooking oil and place the chicken on it.
- Bake for 30-40 minutes or until the chicken is fully cooked and tender.
- Let it rest for 10 minutes before serving.
Recipe Video
Notes
- For the juiciest chicken, make sure to marinate the chicken for at least 4 hours or overnight. Also, let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep the chicken moist.
- When making the marinade, adjust the spice level according to your preference.
- You can also add other spices and herbs of your choice to the marinade.
- If you don’t have a meat tenderizer powder, you can use raw papaya paste or pineapple juice as a natural meat tenderizer.
- If you don’t have a baking tray, you can use a cast-iron skillet or any oven-safe dish.
- Make sure to check the chicken for doneness before taking it out of the oven by piercing it with a knife. The juices should run clear, and the chicken should not be pink in the middle.
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Frequently Asked Questions
Is it better to bake chicken or roast?
It depends on the type of food you’re making. Roasting is better for solid structured foods like vegetables or meats, while baking is better for foods that aren’t solid before cooking like cakes or bread.
Is it better to roast a chicken fast or slow?
It depends on your desired outcome. Roasting the chicken low and slow will result in a tender, falling-off-the-bone flesh and softer skin, while roasting it fast and furiously will result in crisp, dark brown skin and firmer, chewier flesh.
Why put a lemon in a roast chicken?
Lemon, along with herbs, onions, and garlic, are all aromatics that infuse into the chicken as it cooks, giving it a lovely flavor. The acid from the lemon can also help tenderize the meat and keep it moist.
How do you keep chicken moist and juicy?
Brining the chicken before cooking is a great way to keep it moist and juicy. Additionally, cooking the chicken with the skin on or basting it with butter or oil during cooking can also help retain moisture.
How do you cook chicken so it’s not dry?
Chicken breasts are susceptible to drying out when overcooked, so it’s best to cook them quickly using high heat or to brine them before cooking to help retain moisture.