Join! 12 weeks for $1

Spice-Rubbed Roasted Chicken with Green-Herb Chutney

6 Servings

2 hours

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

6

Servings

Tip

Don't tent the chicken with foil as it rests or the trapped steam will cause the skin to turn soggy. Also, make sure to allow the chicken to rest for about 30 minutes before carving. If cut too soon, the juices will flow out rather than remain in the meat and keep it moist.

2 hours

Ingredients

  • 3

    tablespoons ground coriander, divided

  • 2

    tablespoons ground cumin, divided

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Silas H.
September 17, 2022
Always a success
On of my favorite Milk Street recipes, I make it about once every 3 months or so. The chutney may be the most impressive part. I cannot seem to find a way to prevent my house from absolutely filling with smoke, however, from the chicken drippings during the baking process. Without fail every time. I'm going to try cooking the chicken on a charcoal grill this weekend.
Macha H.

I much prefer the method of putting the spice paste under the skin, which seasons the meat and allows the skin to crisp. Having said that, this chicken was EXCELLENT. It was a great upgrade for our weekly roast chicken. I also like that there was more than enough sauce left to plate the chicken pieces on top and eat with flatbreads etc.

Nicholas A D.

It was good - family liked it, but they weren't blown away. Like the other reviewer, I put the spice paste under the skin and pierced the chicken so rub would get into the meat more. The chutney was interesting - very flavorful. Fairly sure I won't make again but I love trying new milk street recipes at least once a week. Served with roasted potatoes tossed in olive oil and a bit of garam masala spice. Overall, a lot of prep and time invested - results were okay but not great.