Indian-spiced roast chicken with warm carrot and radish salad

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(5)
Main Meals (Dinners)
4 peopleServes
4
Prep   15 min
Cook   45 min
Other   480 min (Marinating)
Other480 min (Marinating)

This beautifully spiced roast chicken needs to be marinated overnight for the flavours to fully develop. Roasting the chicken covered for the first 20 minutes of cooking time prevents the marinade from burning and the flesh from drying out before it’s cooked all the way through.

  • Garlic, 3 clove(s), finely chopped
  • Tomato paste, no added salt, 2 tablespoon(s)
  • Apple Cider Vinegar, 1½ tablespoon(s)
  • Garam masala, 1 tablespoon(s)
  • Ginger, fresh, 1 tablespoon(s), finely grated
  • Coriander, 1 tablespoon(s) chopped, stems and roots, finely chopped
  • Cayenne pepper, ¼ teaspoon(s)
  • Chicken Maryland, 800 g, 4 x 1.2kg, (thigh and drumstick joints), trimmed of fat
  • Lemon, 4 slice(s), to serve
  • Coriander, 1 handful(s), chopped to serve
  • Carrot, 3 medium carrot(s), 3-4 grated
  • Radishes, red, 10 radish(s), 2 bunches, scrubbed and cut into 1cm wedges
  • Vegetable oil, 1 tablespoon(s)
  • Mustard seed, yellow, 2 teaspoon(s)
  • Cumin seeds, 1 teaspoon(s)
  • Lemon juice, ½ juice of 1 lemon
  • Coriander, 1 handful(s), roughly chopped (for salad)

Method

  1. Place the garlic, tomato paste, vinegar, garam masala, ginger, coriander stems and roots and cayenne pepper in a large shallow bowl and mix to combine. Add the chicken pieces, toss to coat and marinate in the fridge overnight.
  2. Preheat the oven to 200°C.
  3. Place the chicken on a baking-paper-lined baking tray, season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for a further 20–25 minutes until cooked through.
  4. Meanwhile, for the salad, bring a large saucepan of water to the boil and cook the carrot and radish for 5 minutes, then drain. Heat the vegetable oil in a large frying pan over high heat until almost smoking. Add the mustard and cumin seeds, then immediately remove the pan from the heat and stir for 30 seconds to prevent the spices from burning. Add the carrot and radish, then return to the heat and toss for 1 minute until coated in the seeds. Squeeze over the lemon juice, then season to taste with salt and pepper and scatter over the coriander.
  5. Serve the chicken pieces with the salad, lemon wedges to the side and some chopped coriander scattered on top.

TIP: Use a hot curry powder instead of garam masala for a spicier result.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories415
Protein36.9 g
Total fat24.4 g
- Saturated fat6.7 g
Total carbohydrates9.3 g
- Total sugars7.3 g
Fibre5.7 g
Sodium185 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now