Indian spiced roast chicken

Romy Gill’s Indian-spiced roast chicken is perfect for a special Sunday lunch. The chicken is rubbed with spices for a quick marinade that turns a regular bird into a showstopping one. Warming and gentle, the spice blend is balanced with the acidity of lime juice and the richness of ghee, which helps turn the skin a beautiful bronze.

• Why it’s so good: “This is my take on a classic Sunday roast, marinating the chicken to infuse it with the layered flavours of Indian cooking, before roasting it slowly in rich, melted ghee,” says Romy. “I serve it with a creamy celeriac purée, topped with crispy kale, alongside ghee-roasted carrots and potatoes – it’s a vibrant, truly comforting feast.”
• The spice blend: Warming and gentle, the masala spice mix is balanced with the acidity of lime juice and the richness of ghee, which helps turn the skin a beautiful bronze.
• Make ahead: The spice blend will keep in an airtight container for a month. It’s a great all-rounder, so it’s worth making larger batches for future dishes (and chickens).

Take a look through our Indian side dishes collection for perfect vegetable sides, flatbreads and fresh chutneys.