Indian-Style Roast Chicken

Here in Scotland, spring and summer seem to be passing us by. Yet, I’m determined that it won’t force me back into lunchtime soups! So, here is a bit of an experiment, which provided a succulent spiced chicken for my weekday salads.  The spices can of course be tailored to your preferences. 

  
You will need: 

1 medium to large roast chicken

1 onion

2-4 cloves of garlic depending on size and preference – half of the quantity should be left whole for the tray whilst the rest should be grated for the marinade. 

1 tbsp grated ginger 

2 tsp ground cumin

2 tsp garam masala

1 tsp oregano 

2 citrus fruits – I used 1 lime and 1 tangerine 

Drizzle of olive or groundnut oil 

  
1. Grate the garlic and ginger into a bowl and add the other herbs and spices, including seasoning to taste. Mix up in a bowl. 

2. Line a large roasting tray with foil. 

3. Chop the onion into 4 or 6 chunks and lay around the edge of the tray. Chop one citrus fruit into chunks to spread around the tray as well, and add the 2 garlic cloves. Chop the other in half to fit inside the chicken’s cavity and pop in there 

4. Add a little oil to the spice mix and rub it all over the chicken. Wrap with more tin foil and allow to rest for at least 30 minutes.

  
5. Preheat the oven to 180C fan then pop the chicken into the oven. I wasn’t looking for crispy skin so I left the foil cover on, taking it off for the last half hour and it gave me the tastiest, juiciest chicken ever. 

Timing wise, I went with the 1hour 55mins suggested by the wrapper, but you are essentially looking to cook a chicken for 25 minutes per 500g plus an additional 25 minutes. 

This is great hot with rice or cold with salad. 

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