Oven Roasted Chicken.

If you know me, you’d know that Chicken and I, don’t really get along. unless it’s cooked to perfection. I had a “Ferakh” phase once, where I ate roasted chicken everyday, for weeks. I sure hope this is not the case :)

The chicken in this dish was so delicious and aromatic, the whole family ate it and it’s pretty easy to make.

You need to do the following:


  1. 1 Chicken cut into 7-8 pieces.
  2. Dijon mustard
  3. Honey mustard
  4. Salt and Pepper
  5. Balsamic Vinegar
  6. 2 Cloves of garlic (Sliced)
  7. Lime juice
  8. Olive oil
  9. Paprika
  10. Rosemary
  11. Potatoes
  12. Carrots


  1. Mix everything up together. (# 2-10)
  2. Place the chicken pieces in a bag, then pour the mixture on the chicken pieces and shake the bag until all pieces are covered with the sauce.
  3. Cut potatoes and carrots and mix them with the chicken and let it sit for 2 hours to 1 day.
  4. When it’s time to cook the chicken. pour the content of the bag in a baking dish and place it in the oven for up to 1 hour.
  5. Cover the dish with foil for the first 30 minutes, then take out the foil and let the chicken brown a bit.
  6. when the chicken is done, take the chicken and veggies out of the dish and place the empty baking dish on your oven and start de-glazing. you only need to add water and keep mixing until all the bits loosens up and gets combined in the sauce. Then add about 1 tsp of flour and keep mixing. End result will be a delicious gravy to be poured on top of the chicken.

That’s it!. if you want the carrots and potatoes to be extra soft, boil them first then bake them in the oven.

Bon Appetit!


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10 thoughts on “Oven Roasted Chicken.

  1. Yours truly,
    you can use chicken breast, but it will take less time. maybe around 40 minutes or less. the drippings that comes out of the skin and other parts of the chicken is what makes the gravey so delicious. but you can make it more figure friendly with skinless chicken breasts.

    Thank you :)

    you can always check the blog after iftar ;)

  2. Loooks yummy…. I love ur foood mashallah… Ams I did the fish…
    My mama, baba, cuzins, aunts ‘n uncles LOVED it… Even el canneloni
    And chicken pot-pie… Superb ;p

    Ne who… About the gravy… How much water is to be added??
    And hot/warm/cold??

    Tankoooo ;D

  3. Hey fatima,

    Glad you liked the recipes :)
    I added about half a cup but it depends on how much liquids and chicken drippings you got. If they’re about 1 cm deep, half a cup would be right. If they’re less, then couple of table spoons would be fine.
    And it should be Hot water. When you put it on direct heat, it will start boiling, use a metal whisk to deglaze the whole dish until all the bits gets incorporated with the water, specially the ones stuck on sides.

  4. Hey
    I absolutely love your blog <3
    I made the shrimp pasta a few days ago and everyone in the house adored it!
    This recipe looks great but I wish you would add the quantities of the ingredients.. You probably do it by site but since its the first time I'm making this im not sure what quantities to use :/ (for the oil, vinegar, mustard, paprika, and lime juice)

  5. Hi Hind,

    Glad it worked out for you :)
    let’s see,
    it was the juice of 1 lime and I kept the skin as well. 1.5 tsp of both mustards, about a TBS of oil, 1/4 to 1/2 tsp of paprika, 1 rosemary twig, 1/4 tsp of both salt and pepper and about 3 TBS of balsamic vinegar.

    mix it all together, the color should be like a grayish chai 7aleeb :)

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