ROAST CHICKEN: Try this one for a change of pace from the usual roast chicken recipe.

ROASTED SPICY CHICKEN:




3-4 lbs. fresh roasting chicken

2 tbsp. oil

2 tsp. garlic, crushed

2 tsp. grated ginger

2 tsp. tomato paste

½ cup tomatoes, peeled, and chopped

2 tsp. salt or to taste


spice mix:

2 tsp. ground coriander
¼ tsp. turmeric
½ tsp. chilli powder
1 tsp. garam marsala

chopped coriander for garnish



In a saucepan over medium high heat, heat oil until hot and cook garlic and onions for 2-3 minutes, stirring constantly. Add tomato puree and cook 1-2 minutes more. Add tomatoes, spice mix and salt and cook until tomatoes are soft.

Preheat oven to 375 degrees F. Rinse and pat dry chicken and make slits all over the bird. Rub chicken all over with the spice and tomato mixture. Transfer chicken to a rack in the roasting pan.

Roast chicken for about 50-60 minutes, or until an instant-read thermometer inserted into the meaty part of thigh, not touching any bone, registers 160-170 degrees F. Do not overcook. Let chicken rest for 10 minutes before carving.

Thicken pan juice with a little cornstarch mixed with water to serve with chicken. Garnish with chopped coriander.