Whole Chicken Roast...

My first try at making whole roast chicken and it was a super success! But the credit goes completely to the awesome Barbecue sauce used to marinate the chicken and of course to me for following the recipe to the 'T', which is so very uncharacteristic of me....The few variations are due to non-availability of the ingredients and not an intentional attempt at deviation! ;)

The recipe and procedure which I followed so sincerely, are here. However noting the variations/improvisations in the ingredients as follows:

Dry Bay Leaf instead of fresh bay leaf
Regular Vinegar instead of Balsamic Vinegar
Sunflower Oil instead of Canola Oil
Kashmiri Chili powder instead of Smoked Paprika

Some personal notings for future reference :

• I used an OTG at a temperature of 200 deg C.
• The Chicken was approx 1.3 kg. 
• Time of roasting was aroung 1 hr 20 min. But could be around 10 minutes less as the top of the chicken was slightly charred, but that definitely added to the taste.
• I marinated the chicken overnight instead of the suggested 5-6 hours.

I served the roast chicken with a side dish of mashed potatoes (with dill-garlic-cheese) and some steamed and (butter) sauted vegetables.

The mashed potato: (Boiled 1 potato per head)

1. Heat 1 tbsp of butter in a wok and season with crushed pepper corns, chopped garlic.
2. Add chopped dill and the smoothly mashed potato.
3. Add a large cup of milk and stir it well to mix with the mashed potato.
4. Add grated cheese, salt to taste, chilli flakes and pepper and mix well.

Serve...

This recipe is off to Sobha Shyam's Event COOK IT HEALTHY PROTEINicious @ Good Food