Masala Roasted Chicken

My husband is from India, so he loves spicy, flavorful foods. Roasted chicken is a staple recipe in our house. Not only because it is a good meal, but once you roast the chicken you can save the bones for making broth later. And, if you roast it, you can use the meat later for chicken salad and the like.

But, the problem with roast chicken is that it can be pretty bland. Which is fine, but I’ve worked hard to make a recipe that combines the original roasted chicken with some Indian masala flavors. 

I hope you give it a try and enjoy it!

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Masala Roasted Chicken

Ingredients:

One whole chicken, preferably organic and free-range
1 medium onion, diced
4 garlic cloves, crushed
1 tablespoon (or to taste) salt, preferably unrefined Sea Salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger powder

Equipment:
Roasting pan with rack (I could not find the link to the actual one I have, but this one is similar).

A note about chicken: Of course, any chicken will work for this recipe. However, I prefer to eat organic, free range chicken whenever possible. But it can be pricey, so I always look for it on clearance or a managers sale. And, if I can’t afford free range, then I go for organic. 

Prepare the Stuffing and Spice Rub

By preparing the stuffing and spice rub first, you can then handle the chicken all at once. This is most efficient so that you don’t have to stop and wash your hands multiple times during preparation. 

Preheat the oven to 350 degrees fahrenheit. Cut the onion into large pieces. Crush the garlic by placing you knife on top and firmly hitting the top so that the skin breaks and the garlic clove is opened up. Set aside the garlic and onion pieces to stuff the chicken with later. 

Measure all of the listed spices into a small bowl. As you make this recipe multiple times, you will find if you want less or more of a certain spice. 

Drain the Chicken

You’ve got the stuffing and spice rub ready, now it’s time to drain the chicken of all its juices. The best way I’ve found to do this is to clean one side of the sink and open the package right in the sink. This way, I don’t get chicken juice on the counter or floor. And once I pull the chicken out of the package I dump the rest of the juices down the drain to keep the garbage from stinking. Hold the chicken upside down for a bit so that the juices will drain out. 

Prepare the Chicken

Set the chicken onto the rack in the roasting pan. I’ve found that the rack really makes all the difference in the taste of roasted chicken. It keeps the bottom of the chicken from getting soggy and it makes the skin nice and crispy.

Stuff the chicken with the onion and garlic that you prepared earlier. Mix up the spices in the bowl with your hand and then rub the spices into the chicken. Be sure to rub all sides of the chicken legs/thighs.

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Roast the Chicken

Place the chicken into the preheated oven and bake for 1 ½ hours or until the juices are running clear and the chicken is no longer pink.

Enjoy!

This chicken makes a great dinner served warm with vegetables and potatoes. Or let it cool and use the meat for chicken salad or sandwiches.

Be sure to save the bones for your bone broth later!