“Made this chicken over the weekend. I was actually making a curry, and I had some curry leaves leftover, so I decided to make a indian inspired roast chicken. Yet again, no particular recipe was followed, and I just threw some stuff together. The chicken came out really juicy, with a very interesting flavour. This is going to the "to be repeated" recipe book. :) More recipes on my blog”
1hr 15mins

Ingredients Nutrition


  1. Marinade the chicken in the soya sauce, honey, black pepper.
  2. Try and pour some of the marinade under the skin.
  3. Place the crushed garlic (leave 3 cloves aside) and curry leaves under the chicken
  4. Mince one wedge of onion and the 3 cloves of garlic.
  5. Toss the mince onion and garlic with 1/2 tablespoon of olive oil and balsamic vinegar.
  6. Place this mixture into the chicken.
  7. Allow the chicken to marinade for at least 1 hour.
  8. Pre-heat the oven at 200C.
  9. Toss the remaining onions, garlic and baby carrots with the remaining 1/2 tablespoon of olive oil.
  10. Place the marinated chicken on top of the garlic, carrots and onions.
  11. Cook the chicken for 1 hour, till golden brown and the juices run clear at the thigh joint.
  12. Serve the chicken with mash potatoes or rice. OR you can shred the chicken and serve it with a salad or in a melted cheese sandwich.

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