Spiced roasted chicken

  • 45 mins preparation
  • 1 hr 50 mins cooking
  • Serves 6
  • Print


Spiced yoghurt marinade
  • 150 millilitre greek-style yoghurt
  • 1/2 onion, finely chopped
  • 3 clove garlic, chopped
  • 15 gram (3cm piece) ginger, finely chopped
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground chilli
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garam masala
  • 1/4 cup (60ml) olive oil
Spiced roasted chicken
  • 1 chicken (about 1.8kg)
  • steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional), to serve
Potato and ginger stuffing
  • 200 gram dutch cream potatoes
  • 85 gram frozen peas, defrosted
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 long green chilli, finely chopped
  • 5 gram (1cm piece) ginger, finely chopped
  • 1/2 cup (loosely packed) coriander, coarsely chopped
Mint chutney
  • 1 1/2 cup (loosely packed) mint leaves
  • 1/2 tablespoon tamarind concentrate mixed with 40ml water, strained
  • 2 tablespoon finely chopped spanish onion
  • 1 clove garlic, finely chopped
  • 5 gram (1cm piece) ginger, finely chopped
  • 1 long green chilli, thinly sliced
  • 1/2 teaspoon caster sugar


Spiced roasted chicken
  • 1
    For spiced yoghurt marinade, process ingredients (except oil) in a food processor until a paste forms, then sit in oil.
  • 2
    Place chicken in a non-reactive container, rub all over with marinade and refrigerate overnight for flavours to develop.
  • 3
    Preheat oven to 220°C. Stuff potato and ginger stuffing (see below) into chicken cavity, truss legs and roast 20 minutes until just golden. Cover with foil, reduce heat to 160°C and roast another 30 minutes until almost cooked through.
  • 4
    Remove foil, roast 30 minutes until golden and cooked through. Set aside to rest (15 minutes).
  • 5
    For mint chutney, process ingredients in a food processor and season to taste.
  • 6
    Serve chicken with mint chutney, curry leaves, and chilli scattered in rice.
Potato and ginger stuffing
  • 7
    Cover potato with cold salted water in a saucepan over medium-high heat. Boil 15-18 minutes until tender. Drain well, set aside to cool, then coarsely chop and set aside.
  • 8
    Blanch peas about 30 seconds until bright green, refresh with cold water and set aside.
  • 9
    Heat oil in frying pan, add onion and stir occasionally for 1 minute until translucent. Add potato and cook 7-10 minutes until golden. Add ginger, season to taste, set aside to cool, then stir in peas and coriander.