Indian Spiced Roasted Chicken

This lovely Indian Spiced Roasted Chicken is the perfect weekend dinner. Who knew something so easy can feel so special!

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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!!!

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prep time 15 minutes

cook time 1 hour 45 minutes

total time 2 hour

servings 4 - 6

Ingredients

4 - 6 lb roasting chicken

2 tbsp dry corriander

1 tsp tumeric

1 tsp currie powder

1 tsp ginger

1 tsp pepper

1 lemon

4 cloves of garlic

1 white onion

4 tbsp butter

Instructions

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.

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Indian Spiced Popcorn

You can’t have a movie night without popcorn, so why not switch it up with this Indian spiced popcorn for a spicy twist on a classic.

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Happy National Popcorn Day!!! This is a day that is seriously right up my alley. Have you guys ever looked at the national food days? No? Well, I sure have and for those that know are probably not surprised. I always look at the food for peoples birthdays and try to see if it matches their personalities or if it would be something fun to cook for them. Sadly my day does not. It’s international chocolate mint day, and there is nothing I dislike more than mint and chocolate together.

So moving past chocolate mint and on to something I can never resist - popcorn! To me, popcorn is a great snack option anytime and it’s such a blank canvas that you can truly make it into anything your craving.

So whether it’s sweet or salty, buttery or spicy have a bowl of popcorn and celebrate today!

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prep time 10 minutes

cook time 5 hour

total time 15 minutes

servings 12 cups

Ingredients

1 tbsp garam marsala

1 tbsp cumin

1/4 tsp chilli powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup un-popped popcorn

1/4 cup butter

Instructions

In an air-popper pop your popcorn into a very large bowl.

In a small frying pan combine garam masala, cumin, chilli powder + cinnamon. Over medium heat continuously stir spices for 5 minutes or until toasted and fragrant.

In a small frying pan melt butter then add in toasted spices. Pour butter + spice mixture over popcorn and toss.

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