Spicy Indian Roast Chicken
Whole 30 and Paleo approved spicy indian whole chicken roast with roasted vegetables
Ingredients
- Whole Chicken-with skin
- Lemon-2
- Potato-2 cubed
- Onion-1 cubed
- Carrot-1 cubed
- Garlic cloves-5 smashed
- Olive Oil -2 tbsp
Spice Mix
- Cumin-2 tbsp
- Coriander Powder-1 tbsp
- Instant Coffee-1 tbsp
- Paprika or Kashmiri Chilli powder-1 tbsp
- Garlic Flakes or minced Garlic-1 tbsp
- Rosemary-1 tbsp
- Salt-1 tablespoon or more as per taste.
Instructions
- Mix all the spices together.Add one lemon’s juice.
- Rub the Chicken with the spice mix using your hands.
- Place a lemon(halved) inside the chicken cavity. Use a thread or kitchen twine to tie the legs together.Refrigerate covered for 1-2 hours.
- Preheat the oven at 180 degrees.
- Toss the onion.potato,carrot and smashed garlic cloves in ½ tablespoon of olive oil.Season with a pinch of salt.
- Cover the roasting tin with the mixed vegetables.
- Place the chicken breast side down on top of the vegetables.Drizzle 1 tablespoon of oil or use a brush to brush it on the chicken.(Make sure breast side is kept down as that’s the part that can be easily overcooked)
- Cook the chicken for 30 minutes in the oven. Brush the leftover oil at this point and add 2 tablespoon of water for the vegetables and cook for another 20 minutes at 180 degrees.
- Take the chicken out of the oven and test whether its cooked.To test if the chicken has cooked pierce the chicken near the point where the leg is attached to the chicken body with a sharp knife.id the juices ooze out abundantly the chicken is cooked.
- Remove the Chicken from the pan. Deglaze the roasting tin with some water. Add the veggies and the juices from the tin to a non stick pan and cook further.
- Carve and serve the chicken with roasted veggies!