Oven-Roasted Chicken with Vegetables

Ingredients

• 1 chicken
• as desired potatoes
• as desired carrots
• 1 lemon, sliced with its peel
• 1/4 cup oil
• 1/2 cup yogurt
• 1 tablespoon salt
• 1/2 teaspoon dried coriander
• 1/2 teaspoon curry
• 1/2 teaspoon cardamom
• 1/2 teaspoon ginger
• 1 teaspoon red pepper paste
• 1 teaspoon tomato paste
• 5 teaspoons vinegar
• 6 cloves garlic
• 4 cups water
• 1 teaspoon black pepper
• a little salt for soaking the chicken
• a little vinegar for soaking the chicken

Instructions

1. Soak the chicken in a bowl of water, salt, and vinegar for 2 to 3 hours before seasoning.
2. Clean the chicken thoroughly inside and remove any feathers before preparation.
3. Make 4 slashes in the chicken—2 in the breast and 2 in the thighs—so the marinade can penetrate the meat.
4. Cut the potatoes and carrots in the preparation bowl as desired.
5. Place the yogurt, oil, and red pepper paste in the marinade bowl first, then add the salt, dried coriander, ginger, curry, cardamom, and black pepper.
6. Crush the garlic and add it to the marinade bowl.
7. Add the vinegar and lemon slices with their peel to the marinade bowl, then mix the marinade well in the bowl.
8. Place the chicken in the marinade bowl and try to work the marinade inside the chicken and into the slashes.
9. Add the vegetables to the marinade bowl with the chicken.
10. Cover the marinade bowl and leave the chicken in it for 3 to 6 hours.
11. Drain the chicken of the soaking water, keeping a little of the marinade with it before placing it in the oven bag.
12. Place the chicken inside the oven bag.
13. Stuff the chicken cavity inside the oven bag with some of the potatoes and carrots so that it takes on a plump shape.
14. Cross the chicken legs over each other and tie the chicken, then place the remaining potatoes and carrots around it inside the oven bag.
15. Pour the remaining marinade underneath the chicken inside the oven bag.
16. Seal the oven bag well, and make sure the chicken is placed on its back in the oven tray.
17. Pierce the oven bag with 4 or 5 holes before placing it in the oven so that steam can escape.
18. Preheat the oven for 10 minutes at 200°C, with both the top and bottom heat on.
19. Place the oven tray on the lower rack of the oven first.
20. Move the oven tray to the upper rack of the oven during the next stage of baking.
21. Remove the chicken from the oven once fully cooked, and open the oven bag carefully.