Indian-Spiced Roast Chicken

This easy Indian roast chicken is marinated in a yogurt-based blend of spices before it's roasted in the oven to juicy perfection.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 225 Calories

Ingredients

• 1 tablespoon honey
• salt and ground black pepper to taste
• 1 teaspoon ground coriander
• 1 (8 ounce) container plain yogurt
• 1 drizzle olive oil
• 6 cloves garlic, grated
• 1 (1 inch) piece fresh ginger, grated
• 1 (3 1/2) pound whole chicken
• 0.5 teaspoon ground cinnamon
• 0.5 medium lemon, juiced
• 0.5 teaspoon cayenne pepper
• 0.75 teaspoon ground cumin

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.

Step 3

Marinate the chicken in a refrigerator for at least 4 hours, or overnight.

Step 4

Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.