Spicy Roast Chicken with Garlic Sauce
An Indian inspired full flavoured Spicy Roast Chicken or Sunday Roast. Serve on a bed of garlic sauce, with rosemary roast potatoes. It's Fingerlicking good!!
AND TODAY, a melt in the mouth INDIAN inspired Sunday roast
Eating a Sunday roast is one of life’s simple pleasures and this Spicy Roast Chicken with Garlic Sauce is a new Indian inspired go-to roast chicken. It is a fusion classic made with fresh rosemary leaves, marinated and roasted with some staple Indian spices for full flavour. Nourishing and comforting, the warming flavours of this chicken will transport you across the globe even without leaving your kitchen.
It is a recipe that will make the host happy and it is a fantastic family pleaser. It would make a perfect centrepiece for a family get together or a Sunday roast. This chicken is served on a bed of garlic sauce, with rosemary roast potatoes on the side, but feel free to substitute the potatoes with your own favourite sides.
I hope this recipe will bring you great joy to prepare and eat. The recipe below gives measurements, instructions and tips but there is also room for your tweak and addition. Feel free to do some changes to suit your taste and spice level.
tips for making spicy roast chicken
- Use freshly chopped rosemary and garlic as fresh herbs give a lot more flavour to the chicken than dried herbs.
- Marinating the chicken makes it flavourful. Marinate for 4 hours minimum but for best results marinate overnight.
- Bring the chicken to room temperature for up to an hour before cooking, as cold meat does not brown as quickly and easily. Room temperature chicken has a higher surface temperature so when it hits the hot oven, it quickly reaches browning temperature and develops a thick crust.
- Rest the chicken after roasting to make it juicier. During roasting, the heat concentrates the juices in the centre of the meat and if you cut the meat straight after it has come out of the oven, the juices dribble on to the plate. As the chicken is cooling, the proteins become firmer and are better able to retain the juices.
- The best time to serve the chicken is immediately after it has rested, as called for in the recipe.
Spicy Chicken Roast with Garlic Sauce
Ingredients
- 1 large chicken with skin cut into 8 pieces (1.4kg)
- 4 tbsp. freshly chopped rosemary leaves
- 5 medium cloves garlic finely chopped
- 3 tsp. Kashmiri chilli powder or to taste
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 3 tsp. salt or to taste
- 1 tbsp. white vinegar or white wine vinegar
- 1 tbsp. honey
- ¼ cup olive oil to make the marinade
- 3 tsp. extra olive oil to drizzle
- 150 mL dry white wine or chicken stock for basting the chicken
Instructions
- Combine rosemary leaves, garlic, the spice powders, salt, vinegar, honey and olive oil in a glass bowl enough to hold the cut chicken. Add a little extra oil, if necessary, to make a thick marinade ensuring that the marinade is not runny.
- Marinate chicken in the refrigerator for 4 hours minimum or overnight for best results.
- Remove from refrigerator and bring to room temperature (approx. 1 hour).
- Preheat the oven to 200°C.
- Line the base of a large baking tray with baking paper and place the marinated chicken in one layer with skin side up. Drizzle with 3 tbsp. of oil. Roast for 20 minutes.
- Remove from oven, baste with wine/chicken stock, and roast for a further 20 minutes.
- Remove from oven, turn chicken pieces over, baste with wine/chicken stock and roast for a further 10 - 15 minutes or until chicken is deep golden brown and roasted to your liking.
- Remove from oven and rest for 10 -15minutes covered with foil. Serve hot or cold on a bed of garlic sauce (SEE NOTES BELOW) and roast potatoes on the side. Jump to Roast Potatoes with Rosemary Recipe
Notes
- I buy my garlic dip from my local Woolworths supermarket. It is called Yumi’s Traditional Garlic dip and serves both as a dip or a sauce . It comes in either 200g tub or 1kg tub (see image below). Also check out your local Lebanese bakery and food supply shop as they also stock garlic sauce in tubs.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
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Thumbs up for this one. My first Chicken roast. Followed the recipe in detail and the chicken turned out tender and spicy. Used the garlic sauce to make a wrap with the left over chicken and some salad and it turned out like the middle east shawarma. Love the recipe. At least one sunday in the month definitely deserves the spicy chicken roast.
Thanks a million and happy to know that you tried my chicken roast. What a great idea to use the leftover chicken to make a shawarma. Enjoy it whenever you make it. It’s my family’s favourite too. Thank you for your feedback on my chicken roast.