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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

309 calories; 18 g total fat; 97 mg cholesterol; 105 mg sodium. 5.5 g carbohydrates; 31.2 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2009
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 10 cloves. A Countess nice job:) Read More
(33)

Most helpful critical review

Rating: 3 stars
03/24/2010
This was good but I don't consider it a "keeper"- it was a little too dry. Read More
(7)
38 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/22/2009
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 10 cloves. A Countess nice job:) Read More
(33)
Rating: 5 stars
07/22/2009
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 10 cloves. A Countess nice job:) Read More
(33)
Rating: 5 stars
10/08/2009
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 the 2nd time was add more lime juice prior to putting the rub on and added extra garlic. Read More
(29)
Advertisement
Rating: 5 stars
09/22/2009
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 IT! Read More
(22)
Rating: 5 stars
02/07/2011
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 at the number of Garam Masala recipes on this site alone. I chose one and loved the results. Those folks that didn't like this recipe should do some research on how to make your own. The variations of ingredients mean that every time you make this recipe it can taste different from the last time you made it. I'm going to use variations on more chicken shrimp talapia etc. I think this recipe is a true winner for how easy it is to make yet how complex the flavors can be with some effort. Thank you Countess!! Read More
(16)
Rating: 5 stars
12/29/2009
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 the garam masala for some kick. Read More
(12)
Advertisement
Rating: 5 stars
04/12/2010
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 cloves. Very delicious! Read More
(12)
Rating: 5 stars
02/26/2010
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! Read More
(11)
Rating: 5 stars
03/07/2011
Good recipe and I served it with Indian bread and Mango chutney. Delicious. Read More
(10)
Rating: 4 stars
09/17/2011
My husband and daughter liked this pretty well although they found it a little to garlicy. Simple to make. Thanks! Read More
(9)
Rating: 3 stars
03/24/2010
This was good but I don't consider it a "keeper"- it was a little too dry. Read More
(7)