How to grill whole chicken in oven

Step 2 Marinate the chicken

In the meantime, preheat the oven at 200 degree C. Then, take a small bowl and make the chicken marinade by using chilli, garlic, paprika, oregano, lemon zest, vinegar, oil, salt and pepper. Mix well to combine. You can add some spices and herbs as per your taste preference.

This spicy Indian style whole masala roast chicken is an Indian spin on roast chicken - tender and juicy as you cut into it, and BURSTING with robust Indian flavours. This is the perfect crowd-pleasing recipe for family get-togethers that will leave yours and your guests’ tongue and heart singing!

An Indian Roast Chicken - So Impressive!

There’s something so satisfying about making and serving a whole roast chicken during the holidays and making it Indian masala style takes the experience a notch further! Imagine: the aroma of rich Indian spices wafting through the air as you cut into crispy chicken skin coated with masala. Yes please! 

You’ll definitely want this dish on your table if you’re hosting an Indian Christmas dinner or if you want to do your roast differently this year. It’s a winner! I honestly love this recipe all year round, it’s just that good.

A whole roast chicken might sound difficult to make, but if you follow the instructions, this dish comes together fairly easily and with ingredients you already have at home. The end result is a perfectly cooked roast chicken that’s tender, juicy, and spicy! 

• The recipe uses pantry ingredients - no need to shop for anything exotic!
• It serves a large group of people - perfect for dinner parties.
• The chicken can be marinated a day ahead - for a fuss-free kitchen on the day of serving. 
• The technique used in this recipe gives us really crispy chicken skin and super juicy meat that’s the mark of a good roast chicken.
• The chicken is flavoured through and through so you won’t be left with bland chicken after a few bites.
• It is a unique roast preparation that will definitely impress.

Ingredients for Indian Masala Roast Chicken

Here's everything you need for this recipe - it's a really short list of ingredients:

• Whole Chicken: Make sure to get good quality chicken with the skin on for this recipe. While roasting a chicken whole, the skin ensures that the chicken remains juicy and doesn’t dry out. 
• Kashmiri Red Chili: We use Kashmiri Red Chili in this recipe as it brings out a mild heat that will not overpower the other flavours. It also has a deep red color which we love for an Indian style roast chicken!
• Ginger and Garlic: Freshly prepared ginger and garlic paste is key for bringing out the best flavour. 
• Butter: An essential ingredient for the marinade - don’t skip or skimp on this one! Using butter will ensure the chicken is moist and flavourful.
• Honey: Adding a little honey balances the spice from the red chili that we use in this recipe.
• Vinegar: Acts like a tenderizer for the chicken, which also helps the chicken parts hold the masala coating well. The result is a succulent and flavour-rich roast chicken!

How to make Indian Roast Chicken

1.Make the marinade for the roast chicken by mixing together melted butter, honey, ginger garlic paste, salt, pepper, chilli powder, jeera powder and vinegar

2.Loosen the skin of the chicken by inserting a spoon under it and then marinate the entire chicken with the marinade. Cover with cling film or a plate and refrigerate overnight or for at least 2 house

3.When ready to roast the chicken, take it out of the refrigerator at least an hour prior to bring it to room temperature. Place onions, potatoes and garlic in a roasting pan and toss them in salt, pepper and olive oil

4.Tie the chicken legs with twine and place the marinated chicken on top of the onions and potatoes. Insert a lime in the chicken cavity

5.Halfway through the roasting process, take the chicken out and brush it with the remaining marinade. Place it back in the oven and bake till the internal temperature of the chicken registers 75 C/ 167F

6.Take the chicken out of the oven once its cooked and rest for 10 minutes

7.Brush it with melted butter before serving

8.Carve it with a sharp knife before serving

Richa’s Top Tips

• Chicken skin: Loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of our buttery and spicy marinade and allows the meat to absorb the flavours really well. It makes the chicken really tender while also helping us get that nice crispy skin on top. 
• Marination: With my technique of loosening the skin, you not only put the marinade all over the chicken, but also under the skin and inside the cavity! This makes sure that each bite of the chicken is just as juicy and flavourful. We recommend marinating the chicken overnight in the refrigerator for max flavour!
• Trussing the chicken: Trussing is the process in which you tie up the wings and legs of a chicken before roasting it. For this recipe, I’ve just simply tied the legs of the chicken to make it more presentable. For the wings, I recommend tucking them behind the neck of the chicken to prevent the wing tips from burning as the chicken roasts.
• Roasting pan: I recommend using a good quality baking pan or casserole for this recipe, that is large enough so that the chicken is able to fit snugly along with the vegetables we are adding. Elevate the chicken (breast side up) by placing it on top of the vegetables - this way the meat juices will easily drip down into the pan which we will use to baste the chicken for more flavour and moisture. 
• Roasting preparation: If your chicken was refrigerated, take it out of the fridge 60 minutes before you roast it to allow it to come to room temperature. Preheat the oven to 200 degrees celsius - this will ensure that the meat cooks evenly. The general rule for roast chicken cook time is 25 minutes for every 500g of chicken.
• Basting: Make sure to baste the chicken halfway through the cooking. This keeps the chicken juicy and most and also injects flavour.
• Final steps: You can place another tray rack above the chicken if the skin is browning up too quickly towards the end of the cook time. You will know that the chicken is fully cooked when it reaches the internal temperature of 75 C. 
• Serving: When serving the chicken, do not cut into it immediately! Let it rest for at least 10 minutes. Letting the chicken rest gives time for the moisture within the meat to be distributed, resulting in a tender and juicy roast chicken. Skipping this step will give us dry meat which is a big no no! 

While this recipe is simple, here are a few things to keep in mind so that you get a true winner:

• Get good quality chicken, and make sure to keep the skin on. While roasting a chicken whole, the skin ensures that the chicken remains juicy and doesn't dry out.
• Ingredients such as ginger and garlic should be freshly prepared so that you get the best flavor.
• Know your oven because oven temperatures vary a little bit. So you may need to adjust the time slightly to make sure the chicken cooks just right.
• This recipe requires a fair amount of butter and please don't skimp on it. Butter is always better.

Carving Roast Chicken

First time making a whole roast chicken? Don’t let the carving step intimidate you - just follow these instructions! Cut off and remove the twine completely. Use a fork and a sharp meat knife and cut between the joints of the leg and the body. If you have cooked the chicken according to the recipe, it should cut through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat that is left. 

For more tips on carving and a visual representation of the process, you can refer to my Herb Garlic Roast Chicken post. 

Gather the friends around, ask them to bring gifts (because you are feeding them deliciousness) and make some noise. Try this with my Christmas favorites:

Make pitchers of Cranberry Ginger Holiday Cocktail(Helps when you want to make noise)

Start with this beautiful Greens, Persimmon and Ricotta Salad

A side of really Creamy Mashed Potatoes

Another side of Honey Roasted Ginger Carrots, because we love our veggies!

Or these addictive Bacon Green Beans

Some Tandoori Cauliflower for your main dish, if you are vegetarian (Or use the marinade I've used for the Chicken on the Gobhi)

And end the madness with my last minute Christmas Plum Cake, because nobody can choose between desserts

Just when the party's rounding up, surprise your guests and send them away with these gorgeous Red Velvet Crinkle Cookies or my favourite Brownie Cookies

Once you make your first roast chicken, there’s no going back! You will love serving this for any occasion, and this Indian-style recipe allows for a versatile table spread as well.

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Watch the Recipe Video

• ▢ 1 Whole Chicken skin-on, approx 1.2 kgs (See Note 1)
• ▢ 2 ½ tablespoons Kashmiri Red Chilli Powder
• ▢ 1 ½ tablespoons Ginger Paste
• ▢ 1 tablespoon Garlic Paste
• ▢ ½ tablespoon Pepper Powder
• ▢ 1 teaspoon Jeera Powder Cumin
• ▢ 2 tablespoons Honey
• ▢ 1 ½ tablespoons Vinegar
• ▢ 50 g Butter Melted
• ▢ Salt to taste
• ▢ 3 - 4 Potatoes quartered
• ▢ 3 Onions quartered
• ▢ 3 Pods Garlic whole, halved
• ▢ 1 Lemon sliced

• Wash the chicken and pat dry.

• Mix together chili powder, ginger, garlic paste, pepper, jeera, honey, vinegar, butter and salt into a smooth paste.

• Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.

• Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.

• If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.

• Use an oven proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom. Tie the chicken legs together with a kitchen string (as shown in the picture) and transfer it on top of the veggies.

• Bake in a preheated oven at 200C/392F for 65 minutes. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.

• Once cooked, let it rest for 10-15 minutes.

• Serve with all the veggies at the bottom of the pan. Don't forget to squeeze out the garlic and lemon on top of the chicken for an extra kick!

1. The chicken I used was approximately 1.2 kgs. This took 65 minutes at 200C. The general rule for cook time is 25 minutes for every 500g of chicken.
2. Use chicken with skin on as the skin gives it that crispy roast texture. 
3. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/75C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue. 
4. Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
5. Getting rid of juices Tip 2: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.
6. Chicken skin: Loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of our buttery and spicy marinade and allows the meat to absorb the flavours really well. It makes the chicken really tender while also helping us get that nice crispy skin on top. 
7. Marination: With my technique of loosening the skin, you not only put the marinade all over the chicken, but also under the skin and inside the cavity! This makes sure that each bite of the chicken is just as juicy and flavourful. We recommend marinating the chicken overnight in the refrigerator for max flavour!
8. Trussing the chicken: Trussing is the process in which you tie up the wings and legs of a chicken before roasting it. For this recipe, I’ve just simply tied the legs of the chicken to make it more presentable. For the wings, I recommend tucking them behind the neck of the chicken to prevent the wing tips from burning as the chicken roasts.
9. Roasting pan: I recommend using a good quality baking pan or casserole for this recipe, that is large enough so that the chicken is able to fit snugly along with the vegetables we are adding. Elevate the chicken (breast side up) by placing it on top of the vegetables - this way the meat juices will easily drip down into the pan which we will use to baste the chicken for more flavour and moisture. 
10. Roasting preparation: If your chicken was refrigerated, take it out of the fridge 60 minutes before you roast it to allow it to come to room temperature. Preheat the oven to 200 degrees celsius - this will ensure that the meat cooks evenly. 
11. Basting: Make sure to baste the chicken halfway through the cooking. This keeps the chicken juicy and most and also injects flavour.
12. Final steps: You can place another tray rack above the chicken if the skin is browning up too quickly towards the end of the cook time. You will know that the chicken is fully cooked when it reaches the internal temperature of 75 C. 
13. Serving: When serving the chicken, do not cut into it immediately! Let it rest for at least 10 minutes. Letting the chicken rest gives time for the moisture within the meat to be distributed, resulting in a tender and juicy roast chicken. Skipping this step will give us dry meat which is a big no no!

While this recipe is simple, here are a few things to keep in mind so that you get a true winner:

• Get good quality chicken, and make sure to keep the skin on. While roasting a chicken whole, the skin ensures that the chicken remains juicy and doesn't dry out.
• Ingredients such as ginger and garlic should be freshly prepared so that you get the best flavor.
• Know your oven because oven temperatures vary a little bit. So you may need to adjust the time slightly to make sure the chicken cooks just right.
• This recipe requires a fair amount of butter and please don't skimp on it. Butter is always better.

Calories: 594kcal | Carbohydrates: 59g | Protein: 30g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 417mg | Potassium: 1491mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1392IU | Vitamin C: 66mg | Calcium: 87mg | Iron: 4mg

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