Roasted Marinated Chicken

This chicken is juicy, crispy, and incredibly flavorful. The yogurt marinade ensures juiciness, while a vibrant mix of aromatic Indian spices adds depth of flavor. The chicken develops a crispy skin in the oven, and the meat is infused with richly spiced butter. It can be served with classic sides like roasted potatoes, but it also pairs wonderfully with roasted vegetables or steamed rice.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Marinade

  • 500 g Yogurt, plain, from whole milk

  • 6 pieces Garlic, fresh

  • pieces Ginger, fresh

  • 0.5 spoons Spices, chili powder

  • 1 teaspoon Spices, turmeric, ground

  • 1.8 kg Meat, chicken, thighs

  • 100 g Butter, unsalted

  • 1.5 spoons Spices, curry powder

  • 2 pod Garlic, fresh

  • pieces Ginger, fresh

  • pieces Salt, table

Steps

  1. Carefully clean the chicken, rinse it under lukewarm running water, and thoroughly dry it with paper towels. In a bowl, prepare the marinade: mix yogurt, crushed garlic cloves, grated ginger, chili, and turmeric. Rub the chicken inside and out with the prepared marinade. Place the seasoned chicken in a bowl, cover it, and refrigerate for at least two hours (preferably overnight). Turn the chicken or baste it with the marinade several times during marination.

  2. Preheat the oven to 200 degrees Celsius. Mix softened butter with garam masala, minced garlic, and ginger. Remove the bowl with the marinated chicken from the refrigerator. Discard the crushed garlic cloves and use a paper towel to remove excess marinade from the chicken. Gently lift the skin on the back, breast, and thighs with your fingers, being careful not to tear it. Insert the seasoned butter between the skin and the meat. Use your hands to spread the butter evenly over the entire chicken. Coat the outside of the chicken with the remaining butter. Place it on a rack set in a roasting pan and season with salt. Roast the chicken in the preheated oven for 70 minutes (with the breast side up). If the top browns too quickly, loosely cover it with a piece of aluminum foil.

  3. Once the chicken is roasted (see tips), remove it from the oven, transfer it to a cutting board, and loosely cover it with aluminum foil. Let it rest for 15 minutes, then carve it into pieces and serve with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 197.71 kcal
  • Fat: 14.02 g
    • Saturated Fat: 5.08 g
  • Carbohydrates: 3.52 g
    • Sugars: 0.8 g
  • Protein: 12.72 g
  • Fiber: 0.27 g

Advice

Chicken is usually roasted at 190 to 200 degrees Celsius using the following formula: 15 to 20 minutes of roasting for every 500 grams of weight, plus an additional 20 minutes for the whole chicken. Check the doneness of the chicken with a thermometer inserted into the thickest part of the thigh. The internal temperature should be 75°C. Alternatively, make a deep cut into the thigh and check the meat. It should not be pink, and no pink juices should run out. We recommend letting the roasted chicken rest for about 15 minutes before serving to allow the juices to redistribute evenly.