If you're looking for an Indian fenugreek recipe, this quick and easy roast chicken is sure to please. Fragrant and flavorful, your house will smell wonderful.
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Author Stephanie Stiavetti
One3 to 4 poundwhole chickenleft at room temperature for an hour
1teaspoonfreshly ground black pepper
1teaspoonred chile flakes
2tablespoonsdried fenugreek leavescrushed
Melted butterfor basting
Preheat oven to 450°F (232°C).
Remove chicken giblets and cut off any excess fat.
Rinse the chicken with warm water and pat it dry – do this very well or the moisture will produce steam when you roast it!
Salt and pepper the inside cavity of the chicken, then place the chicken on a rack in a large roasting pan.
In a small bowl, combine butter, salt, pepper, chili flakes and fenugreek leaves.
Rub this mixture liberally all over the chicken, making sure you work your fingers under the skin as well.
Roast the chicken, breast side down, for 20-30 minutes or until the skin begins to brown.
Baste the bird and turn it breast-side up.
Baste the breast, which should be starting to brown. Cook for five minutes.
Baste again and now reduce the temperature to 325°F (163°C) . Roast for another 45-55 minutes, until the juices run clear. For a very well-browned chicken, you can place it under a hot broiler for a few minutes before taking it out of the oven.
Remove chicken from the oven and place on a platter. Allow it to rest for 10 minutes before carving and serving.
If you wish, drizzle the pan juices over the carved chicken.
Dream of roast chicken every night for the next week.