A roast chicken dinner is a great Autumn comfort food meal but sometimes it’s nice to mix it up and try something a little different to perk up your taste buds...Here some favorite curry inspired spices have been used to season the outside of the chicken while the cavity gets filled with aromatic ginger, garlic and onions. The result is flavor being infused into the meat from both directions for a very delicious result. Can be served with your favorite rice dish....


Recipe by Barry C. Parsons
An Indian spice inspired roast chicken, infused with ginger, garlic and onion.
Prep time: 15 minutes
Cook time: 1 1/2 hours
Total time: Under 2 hours
Yield: serves 4


3-4 pound whole chicken
1 tbsp powdered ginger
1/2 tsp cardamom
1/2 tsp garam masala
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp powdered garlic
1 tbsp yellow curry powder
2 tbsp olive oil
four 1/4 inch slices ginger root
3 cloves garlic roughly chopped
1/2 small red onion


Preheat oven to 350 degrees F.
Place the onions, garlic and ginger into the cavity of the chicken.
Mix the spices, salt and pepper with the olive oil.
Brush or rub the spice mix all over the exterior of the chicken.
Roast, uncovered on a rack for about 1 1/2 hours, until the internal temperature of the chicken reaches 170 degrees F on a meat thermometer.
Let the chicken rest for 10 minutes after it comes out of the oven before carving and serving.

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