Whole Indian-spiced roast chicken is juicy, delicious, and perfect for a Sunday family dinner served with fresh and cooling raita, roasted potatoes, spiced cauliflower and a crisp salad.

This incredibly flavorsome chicken is one of the best roast chicken recipes I have tried. It’s so aromatic and juicy and the skin is something we fight over. I love making this roast chicken when I have guests coming over because it takes very little effort and delivers big on flavor. I often serve it with spiced roasted potatoes, a quick yogurt raita, some roasted cauliflower and a crisp salad.  It is comfort and a little different than your normal roasted chicken dinner.

HOW TO ROAST AND PREP THE CHICKEN

My trick to super moist chicken with crispy skin is low and slow, I always cook mine on 150⁰C. I cook mine probably 1,5-2 hrs depending on the size of the bird. The meat becomes so juicy and the skin gets crispy even at this low temperature.

To pack as much flavor in the meat a trick is to add a spiced butter (or oil) underneath, on top and the rest in the cavity. So how do you do that? Pat dry the chicken with paper towels then loosen the skin over the breast by putting your two fingers underneath the skin and loosening it all the way back to the wings and thighs. You can also use a tablespoon for this.  I use plastic gloves when I do this as I think it’s easier to use my hand to get the spices all around the bird. But you can use a brush as well. Make sure to cover the chicken entirely and spoon the remaining marinade into the cavity.

For my sides, I spiced it similarly to the chicken. My potatoes got turmeric, mustard seeds, cumin seeds, black pepper, salt and a little oil. The cauliflower got the same spice mixture as the chicken. For the raita I used plain yogurt, deseeded diced cucumber, a whole bunch of chopped refreshing mint, some ground cumin and salt. Then just add a crisp salad, a squeeze of lime or lemon, or the raita can act as a dressing.

This meal has a lot of turmeric which is a strong anti-inflammatory ingredient that has been used as medicine for centuries. But for help benefits please make sure to eat it with some type of fat and black pepper to help it absorb better. Looking at the ingredients in this dish you are good to go.

INDIAN SPICED ROAST CHICKEN

Hanne Standal-LaRoche

Whole Indian-spicedroast chicken is juicy, delicious, and perfect for a Sunday family dinner served with freshand cooling raita, roastedpotatoes, spiced cauliflower and a crisp salad.

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Course chicken, roasted chicken

Cuisine Indian

Servings 4

Ingredients

  

1x2x3x

• 2 kg Chicken
• 1 tbsp Gee or butter, oil or a mixture
• 2 Garlic cloves crushed
• 1 tsp Tumeric ground and dried
• 1 tsp Cumin ground and dried
• 1 tsp Coriander ground and dried
• 1 tsp Chilli ground and dried
• ½ tsp Black pepper coursly ground
• Salt to taste
• ½ Lemon placed in the cavity

Instructions

 

• Preheat the oven to 150°C.
• Combine all the spices, gee (or oil, butter or a mixture) and mix well.
• Loosen the skin over the chicken breast then place the spice mixture over the chicken, under the skin and add the rest o the cavity.
• Place the chicken on a roasting rack and put an oven tray underneath where you can add your vegetables after half the roasting time if you want to. They will soak up all the nice juices.
• Place into the oven and allow to roast for 1,5-2 hrs depending on the size of the bird. Chicken should be 71°C when done. Remove the roast chicken from the oven and allow to rest for10 minutes before carving and serving.

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