1 3 1/2 pound frying chicken
For the Marinade use:
1 large onion,chopped
2 garlic cloves,crushed
2 Tbs tomatoe paste
2 Tbs Cooking oil
1/2 cup yogurt
freshly squeezed juice of 1 lemon
Salt and pepper to taste
How to prepare:
Clean chicken & Place it on a roasting rack in a baking pan with sides at least 1 inch high
Place bird on the rack with its breast-side up
Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with marinade and stuff with fresh herbs and a quartered lemon, if desired.
Let the bird marinate for a while..atleast 1-2 hours,preferably overnight.
Place the baking pan on an oven rack in the lower-middle part of the oven
Roast the chicken for 45 to 60 minutes or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.
Remove the roast chicken from oven, cover loosely with foil and let rest 10 minutes before carving.
Well if you are wondering about the pics my family enjoyed the chicken so much that they didn't give me a chance to take pics of the end product....lool