The Best Chicken Roast Recipe

This chicken roast is all about bold, warm spices with layers of tang, nutty richness, and mellow heat. Scoring the meat helps the marinade seep deep inside, while our perfect spice blend gives the skin a gorgeous golden finish without any added food color. The result is tender, juicy chicken with a flavor profile that’s deeply savory yet gently rounded by nuts, yogurt, and pickle brine. Pair it with buttery naan, fragrant pulao, or roasted vegetables for a feast-worthy meal.

A perfectly roasted chicken in a stainless steel pan is sizzling inside an oven, its golden skin glistening with spices and herbs, promising a flavorful meal.

Ingredients

• 1 whole chicken (3 to 3½ pounds), skin and excess fat removed

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon garam masala

• ½ teaspoon red chili powder

• ½ teaspoon bit lobon (black salt)

• 1 teaspoon regular salt (or to taste)

• 1 teaspoon lime juice

• 1 teaspoon vinegar

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• Nut paste (made from 8 peanuts + 4 cashews)

• 1½ tablespoons plain yogurt

• 1 teaspoon ketchup

• 1½ teaspoons jolpaier achar (olive pickle, preferably prain er jolpaier achar)

• ½ teaspoon white pepper

• 2 tablespoons mustard oil

• 1 tablespoon milk powder

• Pinch of sugar

• 1 teaspoon ghee (for greasing the pan) + extra for brushing during roasting

Step 1

Pat dry a whole chicken (3 to 3½ pounds) and remove the skin and excess fat. Score the chicken all over with shallow cuts so the marinade can penetrate.

Step 2

In a large bowl, combine ½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon garam masala, ½ teaspoon red chili powder, ½ teaspoon bit lobon (black salt), 1 teaspoon regular salt (or to taste), 1 teaspoon lime juice, 1 teaspoon vinegar, 1 teaspoon ginger paste, 1 teaspoon garlic paste, nut paste (made from 8 peanuts and 4 cashews), 1½ tablespoons plain yogurt, 1 teaspoon ketchup, 1½ teaspoons jolpaier achar (olive pickle, preferably prain er jolpaier achar), and ½ teaspoon white pepper. Mix well.

Step 3

Add the chicken to the bowl and coat it thoroughly with the spice mixture. Pour in 2 tablespoons mustard oil, mix again, then sprinkle over 1 tablespoon milk powder and a pinch of sugar (this helps with color and balance). Cover and marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator.

Step 4

Heat the oven to 450°F with a rack in the center. Spread 1 teaspoon ghee in an oven-safe pan, then place the marinated chicken in the pan, breast side up. Roast for 20 minutes.

Step 5

Carefully remove the chicken from the oven and brush it all over with more ghee. Lower the oven temperature to 400°F, return the chicken, and roast for another 25 to 30 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F.

Step 6

Transfer the chicken to a platter and let it rest for 10 minutes before carving. Serve hot with sides like buttery naan, fragrant basmati pulao, or roasted seasonal vegetables.