Whole Roasted Chicken

நாட்டுக்கோழி ரோஸ்ட் (Whole Roasted Chicken Indian Style)

Whole Roasted chicken is a spicy baked chicken. I used country chicken for this recipe because that’s not much fleshy in the breast side. So the spices evenly spread all over and tastes good as well. This is an easy to prepare recipe and we can have it as is or eat with naan/roti.

Ingredients for Whole Roasted Chicken

Whole Chicken with Skin – 1.5 kg

Marination

Butter – 1/2 cup melted
Coriander Powder – 1 tbs
Turmeric Powder – 1 tsp
Black pepper powder – 1 tbs
Cumin Powder – 2 tsp
Chilli Powder – 2 tbs
Garam Masala Powder – 1.5 tbs
Ginger Garlic Paste – 2 tbs
Lemon Juice – 3 tbs
Salt as needed

Directions

Prepare & Apply masala

Clean the chicken and rinse with water.
Slit the chicken in fleshy places like breast and thighs.
Heat butter in a pan until melted.
Mix all the marination ingredients in a bowl.
Apply the mixed spices all over the chicken.
Cover the chicken and keep that in refrigerator for 2 hours.
Take out the chicken and keep that in room temperature for 30 minutes.

Baking

Preheat the oven to 350°F (180°c).
Bake the chicken for 45 minutes.
Now chicken is half cooked, drizzle the juice all over the chicken.
Flip the chicken and cover that again with foil.
Place the tray in oven and bake another 45 minutes.

Roast the chicken

Increase the oven temperature to 425°F (220°c).
Remove the foil sheet and bake again for 30-40 minutes.
For every 10 minutes, flip the chicken and drizzle the juices until crispy.
Perfect roasted whole chicken ready.
Serve the roasted chicken AS IS or with Roti/ Naan.

Notes

After the chicken completely cooked, reserve some juice (left in bottom) for gravy if you want.
If you don’t want more crispy, stop cooking when completely cooked.
Also if your oven have grilling option, use that to make it crispy.