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Roasted Chicken

Roasted Chicken

Cooking Time

Preparation Time : 30

Cook Time : 75

Total Time : 105


Serves 4

  • 1 Whole chicken

  • 1/2 cup chicken broth (water)

  • Marinade: 1/4 cup olive oil

  • 1/2 bunch coriander leaves chopped

  • 1 tsp heaped green chili paste

  • 1 tbsp ginger-garlic paste

  • 3-4 garlic cloves chopped finely

  • 1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1/2 tsp turmeric powder

  • Juice of 1 Lime

  • 1 tsp onion powder

  • 1 tsp dried parsley

  • 1 tsp poultry seasoning or Italian herbs

  • 1-1/4 tsp salt or to taste

  • 1 tsp black pepper powder or to taste


  • 01

    Preheat oven to 200 Deg C.

  • 02

    Wash chicken removing any gizzards left in the chicken. Pat dry it with Paper towels.

  • 03

    Separate skin from the flesh carefully with a sharp knife or Kitchen scissors (make sure the skin is intact).

  • 04

    In a bowl, combine all ingredients mentioned under marinade and apply to the chicken thoroughly (underneath the skin, inside the cavity as well as over the skin of chicken).

  • 05

    Tuck pieces of butter underneath the skin at various places.

  • 06

    Rest the chicken in a baking pan for at least 30 minutes or more. (You can tie the legs with twine and tuck the wings underneath the chicken).

  • 07

    Place the baking/roast pan with chicken in the oven. Pour broth around the chicken and roast for 1 hour 15-30 minutes (depending on oven and size of chicken).

  • 08

    Remove pan from oven and let chicken rest for 15 minutes. Place container under a colander and transfer chicken to the colander (to capture any residual fluid).

  • 09

    Serve it anyway you like, in wraps, gyros, naans, roti, or eat it as is. Reserve liquid for soups or stews.



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