Spice and Herb Roasted Chicken

.Spice and Herb Roasted ChickenPossibly the only thing more comforting that roast chicken on a fall kind of day is a well spiced, Spice and Herb Roasted Chicken.

Recipe Update: This is an update of a recipe from Fall 2019.

My Spice and Herb Roasted Chicken Recipe

My biggest update is marinating the chicken for 48 hours by accident. The result is a super seasoned tender and moist bird. And the leftovers are always so handy. So, here is the updated post. And, of course as turkey day draws near, you might want to consider this as a option. Play with this recipe to make it work for your turkey.

Spice and Herb Roasted Chicken

There is fairly a deep love of the unusual, certainly when it comes to food . A love that has certainly enhanced my appreciation for many a unique food destination or item.

There are a lot of dishes, that my husband used to kind of pass off as a meh! Mostly meat-based dishes that were not well on the high side of the heat index, such is this recipe. It is however making a comeback in our house, since it certainly is more flavorful and fresh tasting than rotisserie and it is something that the kids and us can enjoy together. In fact, the other evening, I made this for my daughter’s school friend and their family, who wanted to try Indian food, without setting off the fire alarms.

I personally am very fond of roasting chicken with spices.  A good free-range and organic bird makes all the difference, I usually pick mine up from the farmer’s market from feather ridge farms.

The house is warm, fragrant and cosy. The result of a meal well appreciated. We had this with a side of rice, dal, roasted potatoes and baigan bhartha for a close to the earth, comforting meal.

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Spice and Herb Roasted Chicken

Prep Time: 24 hours, 15 minutes

Cook Time: 2 hours

Total Time: 3 hours, 15 minutes

Yield: Serves 4 to 6

A recipe for a spice and herb roasted chicken or Indian style roast chicken.

Ingredients

    For the marinade
  • 1/2 cup buttermilk
  • 3/4 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 2 to 3 green chilies
  • 2 tablespoon freshly grated ginger
  • 4 to 6 pods of garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon salt
  • Juice of 2 fresh limes
  • 1 tablespoon grated jaggery or agave nectar
  • 1 tablespoon turmeric
    • For the chicken
  • 3 to 4 pound farm raised organic chicken
  • 3 tablespoons ghee
  • 2 cups of pearl onions
  • Clementines and chopped cilantro to garnish

Instructions

  1. Place the buttermilk, cilantro, parsley, green chilies, ginger-garlic paste, ground cumin, salt and fresh lime juice in the blender and blend into a smooth paste.
  2. Place in a bowl and stir in the jaggery or agave nectar.
  3. Rub this mixture evenly over the chicken taking care to reach all the cracks and crevices.
  4. Let the chicken rest in the marinade for 1 hour or up to 2 days in the refrigerator
  5. Pre-heat the oven to 350 degrees.
  6. Rub the chicken evenly with the ghee.
  7. Place the chicken in a roasting pan with some of the marinade and the pearl onions
  8. Roast the chicken about 2 hours basting frequently after the first hour with the pan juices, until the chicken is tender and the juices run clear when pricked in the center of the chicken and chicken is well browned.
  9. Turn off the oven and let the chicken rest for 15 minutes, before serving.
  10. Garnish with clementine slices and chopped cilantro before serving.

Notes

Most of the cooking is done unattended. This chicken gets a wonderful tender moist texture from extended marinating, but in a bind you can get this done in 1 hour. Allow about 20 minutes of cooking time per pound of the chicken.

https://spicechronicles.com/spice-herb-roasted-chicken/

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