Organic Roasts at Christmas have always been a family favourite; turkey, chicken, beef there's usually something for everyone. This Sri Lankan seasoned Roast Chicken recipe is moist and infused with flavour. It’s made with butter and, if I'm honest, a little decadent (in the best way). Perfect for a celebration. I hope you enjoy it.
| Prep Time | 20 minutes minutes |
| Cook Time | 60 - 90 minutes |
| Servings |
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Ingredients
- 1 1.5kg - 2kg Organic Whole Chicken
- 250 grams organic butter
- 3 organic garlic cloves (crushed)
- 2 tbsp roasted curry powder
- 1 tbsp unroasted curry powder
- ½ tsp organic smoked paprika
- ½ tsp Organic ground cardamom (freshly ground if you have the time)
- ½ tsp organic turmeric powder
- ½ tsp chilli powder
- 2 tsp kosher salt (or flaked salt)
- 1 tsp organic crack black pepper
- 3 tbsp organic lemon juice
- 1 tsp organic fresh ginger (when finely chopped)
- 2 medium organic carrots skinned and roughly chopped
- 2 medium organic potatoes skinned and roughly chopped
- 1 organic leek roughly chopped
- 1 medium organic white onion roughly chopped
- 1 handful organic coriander fresh (including the stems)
Ingredients
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Instructions
- Preheat the oven to 220°C (fan-forced).
- Wash and dry the whole chicken and set into a prepared roasting dish.
- In a small saucepan, heat the butter on a low heat until melted, and the garlic and simmer for about 2 minutes. Turn off the stove and mix through all the spices.
- Then add the butter mixture into a small food processor together with the lemon juice, ginger and fresh coriander until you get a really thin paste.
- Spread this paste all over the entire chicken, make sure to get under into the cavity near the breast pieces. When you're done, fill the cavity with the chopped vegetables adding the remaining on the sides around the dish.
- Bake the chicken for approximately 60-90 minutes depending on the weight of your bird. Add some water into a heatproof dish (like pyrex) or into a tray, and place it under the chicken on the lowest rack. This helps to keep the meat moist when cooking.
- Check the chicken every 15 minutes, take it out of the oven and baste the chicken by spooning the marinade over the top of the bird.
- You'll know it's cooked when you press the meat and the juices run clear. Alternatively you can use a thermometer, the recommended temperature for cooked chicken is 82°C.
- Once out of the oven, allow to rest for 10 minutes, then carve up and serve hot.
Recipe Notes
*You can buy roasted and unroasted curry powder at your local asian grocer, these are specifically Sri Lankan Curry powders and will bring a different flavour to this dish. However you can also use your standard curry powder as a substitute.
Check out more delicious recipes on my website The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes. ♡
Check us out on Instagram @the_bluntknife.
