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Masala-Spiced Roast Chicken

Masala-Spiced Roast Chicken

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Countess

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

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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 minutes. 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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Reviews

Eamon
26
7/22/2009

Simple, excellent recipe. I used a 7 lb bird so I threw in some extra garlic, lime and masala. The smell of the chicken roasting reminded me of apple pie. The masala gives it a nice spice and the lime a tangy kick. You can never use too much garlic and I recommend more than 10 cloves. A+ Countess, nice job :)

momof4
23
10/8/2009

I've made this twice now and both times it came out great. The smell in the house was amazing and being that I love Garam Masala I was ever so pleased to try this. Expect a juicey chicen and a great taste from all the garlic and lime combo. The only thing I did different the 2nd time was add more lime juice prior to putting the rub on and added extra garlic.

Angie
19
9/22/2009

I had a 5-1/4lb young chicken and aside from changing the end roasting time-20 min per lb. I too added extra cloves under the skin and some sea salt to the masala. THIS IS AN AWESOME RECIPE- 3 adults devoured the whole thing! This is now a regular in this house. Thank you Countess!!!!!! LOVE IT!