Masala-Spiced Roast Chicken


Masala-Spiced Roast Chicken

Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.



1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala
1 lime


Preheat oven to 425 degrees F (220 degrees C).

Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife,
pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the

chicken breast-side down in the roasting pan, and place the rind in the chicken cavity.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175
degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more

An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F
(82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil,

and allow to rest in a warm area for 10 minutes before slicing.


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