Roast Chicken with Paneer Salad and Baked Potato – a delightful combination of flavors and textures that’s sure to please your taste buds! Here’s a recipe to guide you through preparing this mouthwatering dish:
**Ingredients:**
For the Roast Chicken:
– 1 whole chicken (about 4-5 pounds)
– 2 tablespoons olive oil
– 1 lemon, sliced
– 4-5 cloves of garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Baked Potato:
– 4 large russet potatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings like sour cream, chives, or grated cheese
For the Paneer Salad:
– 1 cup paneer cubes (Indian cottage cheese)
– 2 cups mixed salad greens (lettuce, spinach, arugula, etc.)
– 1 cucumber, sliced
– 1 bell pepper, diced
– 1 red onion, thinly sliced
– 1 tomato, diced
– 1/4 cup fresh cilantro or parsley, chopped
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
**Instructions:**
**1. Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
**2. Roast the Chicken:**
– Rinse the chicken inside and out, then pat it dry with paper towels.
– In a small bowl, combine the minced garlic, dried thyme, salt, and pepper.
– Rub the chicken inside and out with the olive oil, then season it evenly with the garlic-thyme mixture.
– Stuff the chicken cavity with lemon slices for added flavor.
– Place the chicken in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin is golden brown.
– Allow the chicken to rest for 15-20 minutes before carving.
**3. Bake the Potatoes:**
– While the chicken is roasting, wash and scrub the potatoes. Prick them with a fork several times.
– Rub the potatoes with olive oil, then season with salt and pepper.
– Place the potatoes directly on the oven rack and bake for about 45 minutes to 1 hour until they are tender when pierced with a fork.
– Serve the baked potatoes with your choice of toppings.
**4. Prepare the Paneer Salad:**
– In a large salad bowl, combine the mixed greens, cucumber slices, diced bell pepper, sliced red onion, diced tomato, and chopped cilantro or parsley.
– Add the paneer cubes to the salad.
– In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste.
– Drizzle the dressing over the salad and toss everything together to combine.
**5. Serve:**
– Carve the roast chicken into pieces and arrange them on a serving platter.
– Serve the chicken alongside the baked potatoes and the refreshing paneer salad.
Enjoy your Roast Chicken with Paneer Salad and Baked Potato meal! It’s a harmonious blend of flavors and textures that will surely satisfy your palate.