Whole Roasted Chicken – Kerala Style
Here is a spicy roast chicken made with ground spices - perfect for a thanksgiving meal or a family dinner.   https://www.youtube.com/watch?v=oDTihg64lCs
Servings: 4 yield(s)
Ingredients
  • 1 whole chicken, with skin
  • 1 lemon
  • 2 red onions
  • 3 tbsp. olive oil
  • a little butter
  • some salt to taste
    • Dry Rub:
  • 1 tsp. turmeric
  • 1 tsp. red chilli pd.
    • To Grind Into A Paste:
  • 5 cloves
  • 1 inch cinnamon
  • 5 black pepper corns
  • 2 star anise
  • 4 green cardamom
  • 2 black cardamom
  • 2 tsp. fennel seeds
  • 2 tsp. coriander seeds
  • 3 dried red chillies
  • 3 shallots/pearl onions
  • some lemon juice
Instructions
  1. Wash chicken thoroughly and pat dry with paper towels.
  2. Dry roast cloves, cinnamon, pepper corns, star anise, cardamoms, fennel seeds, coriander seeds and dried red chillies in a frying pan. Let it cool for a couple of minutes.
  3. Now add the roasted spices into a grinder, along with the shallots or pearl onions, ginger and garlic. Adding a little water, grind all this into a fine paste. Pour the paste out into a small bowl and add some salt to taste, along a few teaspoons of olive oil.
  4. Sprinkle the dry rub (some salt, turmeric and red chilli pd.) all over the the chicken.
  5. With the help of a fork or sharp knife, make a few gashes on the chicken thighs and breast, with tearing the skin off.
  6. Now rub the ground paste all over the chicken and with a spatula into every nook and cavity. Flip the chicken and rub the paste on the other side too.
  7. Refrigerate the chicken for about 5 hours.
  8. Take the chicken out of the refrigerator about 20 minutes prior to baking. Preheat your oven to 375 degrees F.
  9. Just before baking, tuck a lemon and an onion half into the chicken cavity.
  10. Now tie the chicken legs with some kitchen twine and tuck the chicken wings into the back.
  11. Place a rack on the baking tray and rub it with some butter or oil. this will ensure even cooking. If you don't have a rack, cover the bake pan with some root vegetables and place the chicken on top of the vegetables. Place a couple of red onions into the baking pan. Now place the chicken carefully on the rack. Brush the chicken with a drizzle of olive oil.
  12. Bake the chicken for an hour.
  13. Increase the oven temperature to 400 degrees F. Remove the aluminium cover and cook chicken for another 30 minutes or so.
  14. Remove from oven and let the chicken rest, covered for about 20 minutes until ready to carve. Serve with gravy and sides of your choice.