Masala-Spiced Roast Chicken

Masala-Spiced Roast Chicken

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"Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin."
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1 h 10 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  1. 29 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This was good but I don't consider it a "keeper"- it was a little too dry.

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 ...

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 ...

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 a...

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 ow...

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...

Good recipe and I served it with Indian bread and Mango chutney. Delicious.

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 li...

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 complet...

My husband and daughter liked this pretty well, although they found it a little to garlicy. Simple to make. Thanks!

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