This stand-up Roasted chicken is incredibly delicious and perfectly seasoned. It has a tangy taste from the tamarind spice mix. Juicy, moist and baked to crispy perfection. Serve with flavourful gravy made from the drippings.
You will enjoy the crispiness of the skin of each part of this stand-up roasted chicken. I sure do, and I didn’t come back roasting it in a regular roasting pan. Normally, when you use a roasting pan and lay the chicken on the roasting rack, the back of the chicken will be steamed and you will not get all the crispiness of the chicken skin on all sides.
Stand-up, Vertical roasted chicken, or also known as a beer can chicken method can cook evenly on all sides, the skin gets golden brown and crisp all around while the meat on the inside stays perfectly juicy and moist.
To prepare the chicken. Make sure you pat dry the chicken with a paper towel. You can trim the fat in the chicken, it’s optional. Keep in mind that those fats will melt and drip on the vegetable plate. You will save those drippings to make gravy. I prefer to trim some of the fat because I don’t want my gravy to be too oily.
How to make Stand-up Roasted Chicken
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Preheat oven to 400°F. Prepare the chicken. Trim the fat (optional). Drizzle the chicken with olive oil, season the cavity and the skin of the chicken with the tamarind spice rub mix.
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Place the chicken roaster on a baking sheet lined with parchment paper or aluminum foil for easy cleaning.
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In a bowl season the diced vegetables with salt and pepper drizzle of olive oil and place on the plate of the roaster.
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Place the chicken standing up on the roaster. Bake for an hour and 20 minutes depends on the weight, or until the chicken internal temperature reaches 165°F.
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Remove the chicken and strain the vegetables in a saucepan with the drippings.
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Mix the water soy sauce and flour in a small bowl and pour it in the saucepan with the drippings. Simmer until thickened, about 2 to 3 minutes.
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Serve the chicken with gravy and vegetables.
Can I substitute the Tamarind soup mix?
Yes you can. Tamarind soup mix has salt content, citric acid, monosodium glutamate, tamarind powder, sugar, tomato powder, onion powder, shrimp powder and other spices.
To substitute 1 tsp of tamarind soup mix in this recipe: 1/4 tsp salt, 1/2 tsp dehydrated lemon powder, 1/4 tsp onion powder.
You may also like this recipe.
Stand-up Roasted Chicken with Tamarind spice
Watch How to Make It
Equipment
- roaster
Ingredients
- 1.5 kg whole chicken
- 2 tbsp olive oil
Tamarind spice rub ingredients
- 1 tsp tamarind soup mix
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- For spicy version add
- ½ tsp cayenne pepper
Vegetables
- 1 onion medium size diced
- 1 carrot medium size diced
- 1 stalk celery diced
- season with salt and pepper
For the gravy: yield 1 cup
- Chicken drippings from the roasted chicken
- 1 tbsp soy sauce
- 2 tbsp flour dissolved in ¼ cup water
- ¾ cup chicken broth
Instructions
- Preheat oven to 400°F. Prepare the chicken. Trim the fat (optional). Drizzle the chicken with olive oil, season the cavity and the skin of the chicken with the tamarind spice rub mix.
- Place the chicken roaster on a baking sheet lined with parchment paper or aluminum foil for easy cleaning.
- In a bowl season the diced vegetables with salt and pepper drizzle of olive oil and place on the plate of the roaster.
- Place the chicken standing up on the roaster. Bake for an hour and 20 minutes depends on the weight, or until the chicken internal temperature reaches 165°F.
- Remove the chicken and strain the vegetables in a saucepan with the drippings.
- Mix the water soy sauce and flour in a small bowl and pour it in the saucepan with the drippings. Simmer until thickened, about 2 to 3 minutes.
- Serve the chicken with gravy and vegetables.
