Kerala Roast Chicken

Ingredients

For the Marinade:

• 1 Whole chicken (about 1.5 kg)
• 1/2 cup Thick yogurt
• 2 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp Black pepper powder
• 1 tsp Garam masala
• 1 tbsp Lemon juice
• Salt to taste

For Roasting:

• 2 tbsp Coconut oil
• 1 Onion, sliced
• 2 Green chilies, slit
• 1 sprig Curry leaves
• Root vegetables like potatoes and carrots (optional)

Instructions

1. Make a few gashes on the chicken. Combine all ingredients for the marinade and rub it all over the chicken, inside and out. Let it marinate for at least 4 hours, or overnight.
2. Preheat your oven to 200°C (400°F).
3. In a roasting pan, add the optional root vegetables and the sliced onion. Place the marinated chicken on top.
4. Drizzle the coconut oil over the chicken. Sprinkle the curry leaves and green chilies.
5. Roast for 20 minutes at 200°C (400°F). Then, reduce the heat to 180°C (350°F) and continue to roast for about 1 hour, basting occasionally with the pan juices.
6. The chicken is cooked when the juices run clear when a thigh is pierced.
7. Let the chicken rest for 15-20 minutes before carving. Serve with the roasted vegetables and pan juices.