Wash the chicken and leave it in a strainer for 15-20 minutes, so that all the water drains out, even from the cavity.
Step 2
:
Rub ginger garlic paste , salt & Chilli flakes all over the chicken inside as well as outside. Put Thyme and Rosemary under the skin of the chicken.
Step 3
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Tie the chicken legs and secure the wings closer to the body, if required use a toothpick to fix it. Mix Brown Sugar, Pineapple juice and Wine and pour it over the chicken.
Step 4
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After a couple of hours turn the chicken upside down. Marinate for a minimum of 4 and maximum of 24 hours. Keep the chicken in the fridge, while marinating.
Step 5
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One hour before cooking take the chicken out of the fridge. Take the chicken out of the Pineapple juice and red wine/apple juice bath and stuff it with baby potatoes and mushrooms.
Step 6
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Boil the wine/apple Juice and pineapple juice mix till it is reduced to one fourth.
Step 7
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Put the chicken in an oven safe dish and bake it in an oven preheated at 180 degrees . After 15 -20 minutes brush the chicken with reduced wine/apple juice and pineapple juice.
Step 8
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After 1 hour insert a fork to check if the chicken is done. If the chicken is tender and the fork can be easily inserted, it is considered done.
Step 9
:
Today the chicken was almost done in 1 hour so I put the rest of the mushrooms, asparagus and pineapple on the side of the chicken.
Step 10
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Pour the rest of the reduced liquids over the chicken and bake for another 20 minutes.
Step 11
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Take out the chicken and let it rest for 5 to 10 minutes before you cut it.
Step 12
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Serve the chicken along with veggies. Carbohydrate content in the veggies is enough, but if you want more you can also serve with garlic bread.