Spiced roast chicken
This spiced roast chicken features a blend of Indian spices and is accompanied by roasted potatoes and peas for a hearty meal. The chicken is marinated with ginger, garlic, and spices before being roasted to perfection.
Cook time 65 min
Prep time 260 min
Ingredients:
3 lb whole chicken5 potatoes
1 tbsp olive oil
1 cup peas
2 red hot chili peppers
1 tbsp ginger root
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 tsp salt
1 tsp chili powder
1 tsp turmeric powder
This spiced roast chicken is a flavorful and aromatic dish that brings together the richness of traditional Indian spices with the comforting taste of roast chicken. Accompanied by tender potatoes and fresh peas, this recipe makes for a delightful and wholesome meal. Whether you're cooking for a family dinner or a special occasion, this dish is sure to impress with its vibrant flavors and inviting aroma.
Instructions:
Preheat your oven to 375°F (190°C).
- Pat the chicken dry with paper towels.
- Place the chicken in a roasting pan or a large baking dish.
In a small bowl, combine the grated ginger, minced garlic, ground cumin, ground coriander, salt, chili powder, and turmeric powder. Mix well until it forms a paste.
- Rub the olive oil all over the chicken, ensuring it's coated evenly.
- Take the prepared spice mixture and rub it thoroughly all over the chicken, including under the skin and inside the cavity for maximum flavor.
- Cut the potatoes into chunks and place them around the chicken in the roasting pan.
- Add the chopped red hot chili peppers and mix them with the potatoes.
- Place the roasting pan in the preheated oven.
- Roast the chicken and vegetables for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Occasionally baste the chicken with the pan juices to keep it moist.
- About 10 minutes before the chicken is done, add the peas to the roasting pan, stirring them into the juices and allowing them to heat through.
- Once fully cooked, remove the chicken from the oven.
- Let the chicken rest for about 10 minutes before carving to allow the juices to redistribute.
- Carve the chicken and serve with the roasted potatoes and peas.
- Enjoy your delicious spiced roast chicken!
Your spiced roast chicken is now ready to be served! With its tender, juicy meat and a perfect blend of spices, this dish is a feast for the senses. Serve it hot, garnished with fresh coriander, alongside roasted potatoes and peas. Enjoy the explosion of flavors with every bite and savor the warmth and richness of this delightful dish.
Spiced roast chicken FAQ:
Roast the chicken for about 1 hour and 30 minutes at 375°F (190°C). Check for doneness when the internal temperature reaches 165°F (75°C).
Yes, you can use chicken parts such as thighs or breasts. Adjust the cooking time accordingly; chicken parts typically require less time, about 30-45 minutes, depending on the size.
Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months.
If your chicken isn't browning, increase the oven temperature to 400°F (200°C) for the last 15-20 minutes of cooking. Basting with pan juices can also help enhance browning.
Yes, you can substitute or add other vegetables like carrots, bell peppers, or zucchini. Adjust cooking times as needed based on the vegetables you choose.
Tips:
- Marinate the chicken for at least an hour (or overnight, if possible) to allow the spices to fully penetrate the meat.
- Ensure the chicken is patted dry before applying the spice mixture for a crispy skin.
- Rotate the chicken halfway through roasting for even cooking and browning.
- Baste the chicken occasionally to keep it moist and enhance the flavor.
- Use a meat thermometer to check that the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Let the chicken rest for at least 10 minutes after roasting before carving to retain its juices.
Nutrition per serving
4 ServingsCalories 1260kcal
Protein 100g
Carbohydrates 55g
Fiber 8g
Sugar 4.76g
Fat 72g
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