Herb and Spice Roasted Chicken
Published by Hippocrene Books, Inc.
When someone professes a dislike for a food, I can’t help but see it as a challenge. So when my husband threw down the gauntlet-telling me he did not prefer roast chicken-I just had to do something about it. I played around with herbs and spices until I came up with this version. Guess who likes roast chicken now?
Serves6 to 8
Preparation Time15 min
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory, Spiced
- ¾ cup chopped cilantro
- ½ cup chopped parsley
- 3 green chilies
- 1 (2-inch) piece ginger, peeled
- 2 or 3 cloves garlic
- 1 small red onion, peeled and halved
- 1 teaspoon ground cumin
- 1½ teaspoons salt
- 2 limes, cut in half
- 1 tablespoon grated jaggery or dark brown sugar
- 1 whole chicken (about 4 pounds)
- 2 to 3 tablespoons ghee or 4 tablespoons butter for basting
Heat the oven to 325°F.
Put the cilantro, parsley, chilies, ginger, garlic, onion, ground cumin, and salt in a blender. Squeeze in the lime juice and blend the mixture to a smooth paste. Stir in the jaggery or dark brown sugar.
Rub this mixture all over the chicken, taking care to enter all the cracks and crevices and well under the skin. Lightly baste with the ghee.
Place the chicken in a deep baking dish and roast for about 3 to 4 hours, basting halfway through the roasting time.
Remove from oven and let rest about 15 minutes. Slice into pieces and serve.
2014 Rinku Bhattacharya