This lovely Indian Spiced Roasted Chicken is the perfect weekend dinner. Who knew something so easy can feel so special!
Who doesn’t love a beautiful roast chicken! I think it’s one of the most delicious and special meals yet it’s actually one of those things that is remarkably easy to throw together.
I don’t know about you guys but I use to think cooking a roast chicken seemed as daunting as cooking a turkey. I felt like if I did it I would need all the sides and it would turn into a long and complicated meal, but I have since learned that is certainly not the case. It can be just as easy as cooking almost any protein, it just might take a little bit longer. But seriously, how easy is it to slather some butter on a chicken, season and roast. Plus, if you're like me you have less of a chance of overcooking it like a chicken breast (which I’m famous for doing).
I also love to stuff my chicken with aromatics. It gives that extra oomph of flavour and also helps to keep its shape, now you certainly don’t need to stuff it but you don’t you risk your chicken collapsing. Plus, if you’re like me and you make chicken soup at every opportunity those onions can do double duty when making your stock.
I also really love switching up how I season my chicken and this Indian spice Rub doesn’t disappoint. Serve this with a curried fruit and fragrant rice and you have one of the most delicious meals ever!!!
prep time 15 minutes
cook time 1 hour 45 minutes
total time 2 hour
servings 4 - 6
4 - 6 lb roasting chicken
2 tbsp dry corriander
1 tsp tumeric
1 tsp currie powder
1 tsp ginger
1 tsp pepper
4 cloves of garlic
1 white onion
4 tbsp butter
Preheat oven to 450. To prepare you chicken pat dry then place in an oven safe dish or pan breast side up.
In a small bowl combine coriander, turmeric, currie powder, ginger, pepper, the zest of 1 lemon and finely chopped garlic. Stir until well combined.
Slice onion and lemon into quarters then stuff inside the chicken. Coat the chicken with softened butter then sprinkle liberally with spice mixture.
Roast in the oven for 15 minutes then reduce heat to 350 and roast an additional 20 minutes per pound. Use a meat thermometer to check internal temperature to ensure chicken is fully cooked. Allow to rest for 10 minutes before slicing.