Sometimes the simplest ingredients create the most comforting meals. This Mint & Coriander Whole Roast Chicken is one of those recipes.
A whole chicken is nestled on a bed of sweet onions, generously rubbed with a fragrant mint, coriander and green chilli marinade, then roasted until beautifully tender and juicy. As the chicken cooks, the onions soften and caramelise, soaking up all the delicious flavours and juices.
It’s an easy, fuss-free recipe that’s perfect for a family meal or a relaxed weekend lunch. We enjoyed ours wrapped in homemade beetroot flatbreads with a creamy garlic yogurt spread and fresh salad for one meal. The leftovers were just as delicious served over rice, generously spooned with the rich cooking juices.
Tips-
- Resting the chicken before carving helps keep it juicy.
- The onions become wonderfully soft and sweet, making the perfect accompaniment.
- Spoon the pan juices over the carved chicken before serving for even more flavour.
- If you’d like a little more colour on the skin, uncover the chicken for the last 5–10 minutes of cooking. Mine had enough so skipped this.
I hope you enjoy this recipe as much as we do. If you make it, I’d love to hear how it turned out. Leave a comment below or tag me in your photos. On insta- @sunita_bhuyan and on fb- Sunita’s World- Life and food.
Continue reading for the full, printable recipe for my Mint & Coriander Whole Roast Chicken.
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Mint & Coriander Whole Roast Chicken
Ingredients
For the chicken
- 1.5 kg whole chicken, skin on
- 5–6 large onions, sliced
- 1 whole bulb of garlic
- 3 tbsp ghee
For the marinade
- 2-inch piece ginger
- 2–3 tbsp Greek yogurt
- 1 tbsp gram flour
- 3 green chillies
- ½ bunch fresh mint ( leaves only, approximately 15–20g)
- ½ bunch fresh coriander (approximately 40–50g), including tender stems
- Salt, to taste
To serve ( if having as a wrap)-
- Flatbreads of choice. Check recipes for 'bread' in the blog
- Some Greek yogurt to spread on the breads.
- Some fresh salad- I used chopped baby tomatoes, cucumber, onion and red bell peppers.
Instructions
- Blend the ginger, Greek yogurt, gram flour, green chillies, mint leaves, coriander and salt into a smooth paste.
- Stir the 3 tbsp ghee into the marinade.
- Spread the sliced onions evenly over the base of a large ovenproof pot. Mix them with 1 tbsp of the marinade.
- Place the whole chicken on top of the onions.
- Carefully loosen the skin over the breast, legs and thighs, then rub the marinade generously underneath the skin. Rub the remaining marinade all over the outside of the chicken.
- Place the whole bulb of garlic inside the cavity.
- Preheat the oven to 200°C.
- Roast uncovered for 40 minutes.
- Remove the pot from the oven, cover with a lid and return it to the oven. Cook for another 40–50 minutes, or until the chicken is cooked through.
- Leave the chicken covered to rest for a few minutes before carving and serving.
Serving Suggestions
- For the garlic yogurt spread: Squeeze the roasted garlic pulp out of the bulb, mix it into some Greek yogurt, and use this creamy garlic yogurt as a spread on any flatbread of your choice before adding the chicken and fresh salad.
- Option 1- We enjoyed ours wrapped in homemade beetroot flatbreads. For the filling, I added slices of the chicken along with a fresh salad of halved baby tomatoes, chopped cucumber, red pepper, lettuce and fresh onion slices. Some of the soft, cooked onions from the roasting pot were also added to the wrap, bringing in even more flavour and sweetness.
- Option 2-Serve the chicken with steamed rice, spooning plenty of the flavourful cooking juices and soft onions over the top. We did this with the leftovers with some raita on the side.
- Option 3-Pair with roast potatoes or crusty bread to soak up all the delicious juices.
- ***More tips in notes below
Notes
Tips
- Resting the chicken before carving helps keep it juicy.
- The onions become wonderfully soft and sweet, making the perfect accompaniment.
- Spoon the pan juices over the carved chicken before serving for even more flavour.
- If you’d like a little more colour on the skin, uncover the chicken for the last 5–10 minutes of cooking. I skipped this as the colour was okay for me.Tip text
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Until next time,
Sunita
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