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Published 14/09/2026
2:0
Serves 6
Easy

Masala spiced roast chicken

Warming spices, lime and butter transform a simple roast chicken, adding depth, richness and colour. The quick marinade creates a gently spiced, beautifully bronzed finish that’s perfect for a relaxed Sunday lunch.

Ready in a couple of hours, this is a simple recipe the whole family will love. Serve with roasted parsnips, potatoes and your favourite green veggies.

What you'll need...

For the chicken

  • Juice of 1 lime
  • 2 tbsp unsalted butter, melted
  • 1.2kg whole chicken
  • 2 red onions, peeled and cut into wedges
  • 1 red pepper, deseeded and cut into wedges
  • 2 courgettes, cut into thick discs
  • 1 head of cauliflower, cut into florets
  • 1 garlic bulb, halved across the middle
  • 100ml freshly boiled water

For the spice blend

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tbsp tamarind paste
  • 1 tsp ground tumeric
  • 1 tsp chilli flakes
  • 1 1/2 tsp fine salt

Method

  1. Make the spice blend by grinding the fennel and cumin seeds to a powder, then mixing with the remaining ingredients.

  2. Heat the oven to 180°C/160°C fan/gas 4. Mix the spice blend with the lime juice and melted butter to form a paste. Rub all over the chicken and leave to marinate for 10 minutes in a roasting tray at room temperature.

  3. Arrange the vegetables around the chicken. Place one half of the garlic inside the cavity and the other in the tray. Coat the vegetables and garlic with any remaining marinade, and pour the boiling water into the tray. Roast for 90 mins until the chicken skin is golden and crispy, and the internal temperature reaches 75°C.

  4. Leave to rest for 10 minutes before carving and serving.

Shop the tools you will need

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