Masala-spiced roast chicken

    1 hour 10 min

    Garam masala flavours the meat all the way down to the breast, and garlic roasts to succulence under the skin.

    40 people made this

    Serves: 6 

    • 1 whole chicken, giblets removed
    • 10 cloves garlic
    • 4 tablespoons garam masala
    • 1 lime

    Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Place chicken upright on a rack in a roasting tin. 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 tin, and place the juiced lime in the chicken cavity.
    3. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 180 C / Gas mark 4, 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 82 degrees C. Remove the chicken from the oven, cover with a doubled sheet of aluminium foil, and allow to rest in a warm area for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    delicious, the chicken is full of flavour and very moist. thankyou for sharing  -  30 Nov 2013


    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  -  21 Jul 2009  (Review from Allrecipes US | Canada)


    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.  -  07 Oct 2009  (Review from Allrecipes US | Canada)