Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Our starting point for this recipe was Nik Sharma's Hot Green Chutney–Roasted Chicken from his book, “Season.” We loved the idea of an Indian-inflected spin on roasted chicken, but we aimed to simplify by serving the green chutney—a simple puree of herbs and aromatics—on the side instead of applying it under the chicken skin before roasting. Like Sharma, we use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer, use a 4-pound chicken and season it with only half of the spice rub (the remainder can be reserved for another use); reduce the roasting time to 60 to 70 minutes.
tablespoons ground coriander, divided
tablespoons ground cumin, divided
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT