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Indian Roast Chicken

Indian Roast Chicken *Jb recipe image
This Indian Roast Chicken is a fragrant and tender main dish that brings the warmth of traditional spices to your family table. The chicken is marinated in a blend of plain yogurt, fresh ginger, garlic, and lemon, which tenderizes the meat while infusing it with bright, zesty flavors. Warm spices like coriander, turmeric, and a hint of cayenne create a complex, savory profile that is both comforting and exciting. Perfect for weeknight dinners or special gatherings, this roast delivers juicy, flavorful meat with a beautifully golden exterior.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Vegetarian
Description
This Indian Roast Chicken is a fragrant and tender main dish that brings the warmth of traditional spices to your family table. The chicken is marinated in a blend of plain yogurt, fresh ginger, garlic, and lemon, which tenderizes the meat while infusing it with bright, zesty flavors. Warm spices like coriander, turmeric, and a hint of cayenne create a complex, savory profile that is both comforting and exciting. Perfect for weeknight dinners or special gatherings, this roast delivers juicy, flavorful meat with a beautifully golden exterior.
Ingredients
  • Plain yogurt
  • Garlic, minced
  • Finely grated fresh ginger
  • Fresh lemon juice
  • Finely grated lemon zest
  • Ground coriander
  • Cayenne pepper
  • Turmeric
  • Chicken (3 1/2 lb)
  • Salt
  • Black pepper
Directions
  1. 1
    In a medium bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, lemon zest, ground coriander, cayenne pepper, turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well to form a smooth marinade.
  2. 2
    Place the whole chicken in a gallon-size plastic bag.
  3. 3
    Pour the marinade over the chicken inside the bag and turn the chicken to coat all sides thoroughly.
  4. 4
    Seal the bag tightly, ensuring no air remains, and refrigerate for at least 4 hours or up to 12 hours, turning the bag occasionally to redistribute the marinade.
  5. 5
    Preheat the oven to 350°F (175°C).
  6. 6
    Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes while the oven heats.
  7. 7
    Lift the chicken from the bag, letting excess marinade drip off, and transfer it to a roasting pan. Discard the remaining marinade.
  8. 8
    Season the outside of the chicken lightly with additional salt and pepper if desired.
  9. 9
    Roast the chicken in the preheated oven for 25 minutes.
  10. 10
    Rotate the roasting pan 180 degrees and continue roasting for another 25 minutes.
  11. 11
    Increase the oven temperature to 400°F (200°C) and roast for an additional 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear when a thigh is pierced with a fork.
  12. 12
    Transfer the roasted chicken to a platter and cover loosely with foil.
  13. 13
    Let the chicken rest for 15 to 20 minutes before carving to allow juices to redistribute.
  14. 14
    Meanwhile, skim the fat from the juices in the roasting pan and strain the remaining liquid through a coarse strainer into a small bowl.
  15. 15
    Season the strained pan juices with salt and pepper to taste and serve alongside the carved chicken.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 250mg84%
Sodium 350mg15%
Total Carbohydrate 5g2%
Sugars 4g
Protein 50g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian, chicken, roast, marinated, yogurt, spices, ginger, garlic, lemon, turmeric, coriander, cayenne, dinner, family, oven, aromatic, savory, tender, easy, comfort
Read it online: https://www.chefs-mate.com/recipe/indian-roast-chicken-jb/