Recipe By Countess
Published Apr 2nd
Masala-Spiced Roast Chicken
Prep 5m Cook 1h 5m Additional - Ready In 1h 10m
Servings 6 servings Calories 309.2

Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.

Recipe Ingredients

  • 1 (3 pound) whole chicken, giblets removed
  • 10 cloves garlic
  • ¼ cup garam masala
  • 1 lime

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
  3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts

  • Calories 309.2
  • Carbohydrate 5.5 g
  • Cholesterol 96.9 mg
  • Fat 18 g
  • Fiber 1.9 g
  • Protein 31.2 g
  • Saturated Fat 5 g
  • Sodium 104.7 mg
  • Sugar 0.2 g


  1. My husband and daughter liked this pretty well although they found it a little to garlicy. Simple to make. Thanks!
  2. Good recipe and I served it with Indian bread and Mango chutney. Delicious.
  3. Keeping to my New Years resolution to follow a recipe 100% the first time I try it (though there are ways around that rule). I just made the chicken and I'm very impressed. I had to make my own Garam Masala as I didn't have any pre-made. This was a very educational process. Just look - Read more ...
  4. Yum! My husband friends and I love this unique flavorful roasted chicken. It is so easy to prepare. The skin roasts perfectly with the lime juice. I only use 1 garlic clove because I don't like too much of it. I press it and then put the little pieces under the skin rather than whole - Read more ...
  5. This was good but I don't consider it a "keeper"- it was a little too dry.
  6. This was delicious. What was bad about it was there was not enough for leftovers. Next time planning to make 2 chickens at once for leftovers. I made fresh naan and dal and dinner was complete!
  7. It was my first time cooking a whole chicken and I choose this recipe because it looked simple. I loved the results! The cooking time was spot on and it was very moist. I didn't have a lime so I substituted a lemon and it was good. I also added some cayenne red pepper with - Read more ...
  8. I've made this twice now and both times it came out great. The smell in the house was amazing and being that I love Garam Masala I was ever so pleased to try this. Expect a juicey chicen and a great taste from all the garlic and lime combo. The only thing I did different - Read more ...
  9. I had a 5-1/4lb young chicken and aside from changing the end roasting time-20 min per lb. I too added extra cloves under the skin and some sea salt to the masala. THIS IS AN AWESOME RECIPE- 3 adults devoured the whole thing! This is now a regular in this house. Thank you Countess!!!!!! LOVE - Read more ...
  10. Simple, excellent recipe. I used a 7 lb bird so I threw in some extra garlic, lime and masala. The smell of the chicken roasting reminded me of apple pie. The masala gives it a nice spice and the lime a tangy kick. You can never use too much garlic and I recommend more than - Read more ...