Peppery Roasted Chicken with Turnips and Carrots

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Peppery Roasted Chicken with Turnips and CarrotsTurnip is a wonderful vegetable that can be used in different kinds of recipes. Today's roasted chicken is seasoned with hot peppers and is served with sautéed carrots and turnips. It's a complete meal and is extremely delicious. I've taken a whole chicken and have roasted it in a traditional Indian oven. If you have a comparatively smaller oven, you can chop it into smaller pieces to facilitate easy and even roast. While applying seasoning on the chicken, you can also pierce it with a fork so that flavors are absorbed well to get an enhanced flavor. Since turnips and carrots release moisture even after cooking, you must consume this recipe on the very same day. So, let's make this peppery chicken!

Peppery Roasted Chicken with Turnips and Carrots
Peppery Roasted Chicken with Turnips and Carrots

Spicy chicken roasted with turnips

Do try this whole chicken recipe roasted with a spicy seasoning and served with equally delicious turnips and carrots giving it a unique texture and taste.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 3

  • 1 small whole chicken (about 800 gm)
  • 2 cups carrots (chopped)
  • 1 cup turnips(chopped)
  • 1/2 tsp black pepper (coarsely ground)
  • 2 tsp honey
  • pinch of garlic powder
  • 2 small tomatoes (blanched and pureed)
  • 1/4 tsp dried herbs
  • 1/4 cup vegetable stock
  • pinch of white pepper powder
  • 1 red pepper (finely chopped)
  • oodles of olive oil
  • salt to taste


  1. Pierce chicken with fork both from inside and outside.
  2. Take a small bowl and add honey, garlic powder, pureed tomato, dried herbs, black pepper powder, 2 tsp olive oil and salt in it.
  3. Mix well and apply on both sides of the chicken with a brush.
  4. Keep it marinated for at least 15 minutes.
  5. Take a shallow frying pan and heat 5 to 6 tsp olive oil in it.
  6. Add chopped red peppers in it and saute for about one minute.
  7. Add chopped turnips, carrots and salt.
  8. Sprinkle white pepper powder on top and saute for about 3 to 4 minutes.
  9. Add quarter cup of vegetable stock and simmer on a low flame till it dries up.
  10. Grease a tray and place marinated chicken on it.
  11. Sprinkle turnip and carrots on it and roast in a preheated oven at 200 degrees for about 12 minutes.
  12. Serve hot with bread and stew.


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