The Best Chicken Roast Recipe Anyone Can Make
Recipe Information
Chicken Roast
Cultural Context
Originating from the rich culinary traditions of Pakistan, Chicken Roast is a festive dish often served at weddings and special occasions. The dish reflects the vibrant spices and flavors characteristic of South Asian cuisine, showcasing the importance of hospitality and communal dining. Today, variations of this roast are enjoyed globally, with many adapting the spices to suit local tastes.
whole chicken
🥗Healthier: skinless chicken
💰Cheaper: chicken thighs
Skinless chicken reduces fat, while thighs are often less expensive.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt offers similar creaminess with fewer calories.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier, while margarine is often cheaper.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley provides a similar flavor profile and is readily available.
Pat dry a whole chicken (3 to 3½ pounds) and remove the skin and excess fat. Score the chicken all over with shallow cuts so the marinade can penetrate.
In a large bowl, combine ½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon garam masala, ½ teaspoon red chili powder, ½ teaspoon black salt, 1 teaspoon regular salt (or to taste), 1 teaspoon lime juice, 1 teaspoon vinegar, 1 teaspoon ginger paste, 1 teaspoon garlic paste, nut paste (made from 8 peanuts and 4 cashews), 1½ tablespoons plain yogurt, 1 teaspoon ketchup, 1½ teaspoons olive pickle, and ½ teaspoon white pepper. Mix well.
Add the chicken to the bowl and coat it thoroughly with the spice mixture. Pour in 2 tablespoons mustard oil, mix again, then sprinkle over 1 tablespoon milk powder and a pinch of sugar. Cover and marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator.
Heat the oven to 450°F with a rack in the center. Spread 1 teaspoon ghee in an oven-safe pan, then place the marinated chicken in the pan, breast side up. Roast for 20 minutes.
Carefully remove the chicken from the oven and brush it all over with more ghee. Lower the oven temperature to 400°F, return the chicken, and roast for another 25 to 30 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F.
Transfer the chicken to a platter and let it rest for 10 minutes before carving. Serve hot with sides like buttery naan, fragrant basmati pulao, or roasted seasonal vegetables.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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