• 1 whole halal roasting chicken with skin
  • 1 large yellow onion, sliced
  • 1 bunch cilantro
  • ¼ cup butter, softened
  • 3 serrano chilies, chopped
  • 1 tablespoon garlic, chopped
  • 3 tablespoons Tandoori spice powder
  • 1½ tablespoons ginger garlic paste
  • ½ teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • zest and juice of 1 lemon
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt, plus more to taste
  • freshly cracked black pepper
  • 2 large carrots, peeled and thickly sliced
  • 2 large potatoes, peeled and thickly sliced

Step 1

Fill cavity of chicken with sliced onion and cilantro.

Step 2

Combine butter, chilies, and garlic with 1 teaspoon sea salt and freshly cracked black pepper.

Step 3

Gently rub the butter mixture under the skin of the chicken.

Step 4

Combine the remaining ingredients (down to the olive oil), creating a paste-like mixture, with salt and pepper to taste.

Step 5

Generously rub the mixture over the entire chicken, as well as underneath the skin.

Step 6

Marinate in the fridge for 3 to 5 hours.

Step 7

Use butcher’s twine to tie the chicken legs together.

Step 8

Preheat oven to 425°F. Allow chicken to come to room temperature.

Step 9

Place sliced carrots and potatoes on lightly greased roasting pan.

Step 10

Place chicken on top of vegetables. Roast for 1 ½ hours, basting every 30 minutes.

Step 11

Transfer chicken and vegetables to platter; cover with foil. Allow it to rest for 20 minutes.

Step 12

Carve and serve immediately.