Oven-Roasted Chicken with Roasted Carrots, French Fries, and Garlic Sauce

Directions

1. 1

   In a large bowl, combine water, vinegar, and salt. Add the whole chicken and let it sit in the salt-vinegar water for 2 hours.

2. 2

   Rinse the chicken under cold running water, then pat dry with paper towels.

3. 3

   In a bowl, mix together tomato paste, oil, softened butter, lemon juice, vinegar, salt, black pepper, garlic powder, onion powder, cornstarch, turmeric, and red chili powder. Add the minced garlic and mix well.

4. 4

   Rub the marinade all over the chicken, making sure to coat evenly. Cover and refrigerate for at least 2 hours or overnight (8-12 hours).

5. 5

   Preheat oven to 400°F (200°C). Remove the chicken from the marinade.

6. 6

   In a large roasting pan, arrange the garlic bulb, white onion, red onion, and rosemary sprigs. Place the chicken on top of the aromatics.

7. 7

   Cover the roasting pan with aluminum foil and roast for 1 hour and 10 minutes.

8. 8

   Remove the foil and increase the oven temperature to 430°F (220°C). Baste the chicken with the pan juices.

9. 9

   Continue roasting for an additional 15-20 minutes or until the chicken is cooked through and golden brown.

10. 10

    Mix together mayonnaise, lemon juice, salt, garlic, black pepper, and garlic powder. Stir in olive oil until smooth.

11. 11

    Serve roasted chicken with roasted carrots, French fries, and garlic sauce.