Masala powder flavors the meat all the way down to the breast and garlic roasts to succulence under the skin
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat oven to 425 degrees F (220 degrees C).
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.
