A combination of delicious garam masala flavor with a perfectly roasted chicken come together in our Garam Masala Spatchcock Chicken recipe. Our favorite way to roast a chicken is by spatchcocking it, and this roast chicken recipe has you spatchcock (butterfly) the chicken for an evenly roasted chicken. You can learn how to spatchcock a chicken by clicking the play icon to watch our short instructional video. We think the garam masala seasoning combination is amazing with roast chicken, and next time you want to roast a chicken, try this flavoring combination. Serve this chicken with fresh produce and rice or naan bread. We chose sautéed zucchini and blistered tomatoes for our produce, and it was a delicious meal. Enjoy!
- 1 Whole Chicken
- 1 Tbsp Vegetable Oil
- Garam Masala
- Salt (if your seasoning blend doesn’t contain salt)
Spatchcock the chicken by removing the back bone, and flattening the chicken. Place the chicken skin side up on a wire rack over a foil lined baking sheet. Watch our video instructions, or click here to see detailed spatchcocking instructions.
Drizzle vegetable oil on the chicken, then season generously with Garam Masala seasoning. If the seasoning blend doesn’t have salt in it, also season with salt. Rub the mixture into the skin, and make sure the entire breast side of the chicken is covered with seasoning.Place into an oven preheated to 450ºF and roast for approximately 50-60 minutes, until the breast of the chicken reaches 165ºF.
Once the breast reaches 165ºF, remove from the oven, and let rest for 10 minutes, then carve the chicken for serving. Enjoy!