Roasted Whole Garlic Herb Butter Tandoori Chicken, Mint Sauce & Spicy Indian Yellow Rice
Roasted Whole Garlic Herb Butter Tandoori Chicken, Mint Sauce & Spicy Indian Yellow Rice
Ingredients
For the Roasted Whole Tandoori Chicken
- 1 whole chicken, about 3-4 pounds
- 1/2 lemon
- 3 tablespoons olive oil
- 2 tablespoons Walkerswood Traditional Jamaican All-Purpose Mix & Blenda Green Seasoning
- 1 tablespoon red chili powder, or paprika
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 2 tablespoons fresh herbs, chopped (cilantro or parsley)
- 4 pats garlic herb butter, pre-made
For the Roasted Vegetables
- 3 carrots, chopped into large pieces
- 1 red onion, chopped into large pieces
- 2 potatoes, chopped into large pieces
- 1 corn on the cob, cut into thick rounds
- 6 whole garlic cloves
- 3 fresh thyme sprigs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Stuffing the Chicken Cavity
- 1/2 lemon, sliced
- 1/4 red onion, chopped
- 3 whole garlic cloves
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Mint Sauce
- 1 bunch fresh cilantro
- 1 bunch fresh mint leaves
- 1 garlic clove
- 1 green chili
- 1 pinch salt
- 1/2 lime juice, from 1/2 lime
- 3 tablespoons yogurt
For the Spicy Indian Yellow Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder, or to taste
- 1 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Place the whole chicken in a large bowl. Rub half a lemon all over the chicken, then pat it thoroughly dry with paper towels.
⏱️ 5 min
- 3
In a separate small bowl, prepare the marinade: Combine olive oil, Walkerswood Green Seasoning, red chili powder/paprika, cumin powder, turmeric powder, ginger-garlic paste, and chopped fresh herbs. Mix well until a thick red paste forms.
⏱️ 5 min
- 4
Pour the marinade over the chicken and rub it generously all over, ensuring it is completely coated.
⏱️ 5 min
- 5
Line a large roasting pan with parchment paper. Add the chopped carrots, red onion, potatoes, corn on the cob, whole garlic cloves, and fresh thyme sprigs to the pan. Season the vegetables with salt and black pepper. Take about 2 tablespoons of the chicken marinade and toss it with the vegetables until they are well coated.
⏱️ 10 min
- 6
Place a roasting rack over the seasoned vegetables in the roasting pan. Carefully place the marinated whole chicken on the roasting rack. Stuff the chicken cavity with lemon slices, chopped red onion, whole garlic cloves, fresh rosemary, and fresh thyme sprigs.
⏱️ 5 min
- 7
Place several pats of garlic herb butter on top of the chicken skin. Cover the entire roasting pan tightly with aluminum foil.
⏱️ 2 min
- 8
Roast the chicken in the preheated oven for 60 minutes.
⏱️ 60 min•🌡️ 400
- 9
While the chicken roasts, prepare the mint sauce. In a blender, combine fresh cilantro, fresh mint leaves, 1 garlic clove, 1 green chili, a pinch of salt, lime juice (from 1/2 lime), and a few tablespoons of yogurt. Blend until the mixture is smooth and green. Pour into a serving bowl and refrigerate until serving.
⏱️ 10 min
- 10
Prepare the spicy Indian yellow rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes. Stir in ginger-garlic paste, turmeric powder, cumin powder, and red chili powder, cooking for 1 minute until fragrant. Add the rinsed rice and stir to coat. Pour in water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
⏱️ 25 min
- 11
After 60 minutes of roasting, carefully remove the foil from the chicken. Baste the chicken by pouring pan drippings over it and brushing it evenly. Return the chicken to the oven and continue roasting uncovered for another 45-60 minutes, or until the chicken is golden brown and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
⏱️ 60 min•🌡️ 400
- 12
Once the chicken is roasted, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more succulent chicken.
⏱️ 15 min
- 13
Carve the roasted chicken. Serve with the roasted vegetables, spicy Indian yellow rice, and a generous side of the fresh mint sauce. Garnish with fresh lemon and lime slices, radishes, and rosemary sprigs as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Whole Garlic Herb Butter Tandoori Chicken, Mint Sauce & Spicy Indian Yellow Rice
For the Roasted Whole Tandoori Chicken
- 1 whole chicken, about 3-4 pounds
- 1/2 lemon
- 3 tablespoons olive oil
- 2 tablespoons Walkerswood Traditional Jamaican All-Purpose Mix & Blenda Green Seasoning
- 1 tablespoon red chili powder, or paprika
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 2 tablespoons fresh herbs, chopped (cilantro or parsley)
- 4 pats garlic herb butter, pre-made
For the Roasted Vegetables
- 3 carrots, chopped into large pieces
- 1 red onion, chopped into large pieces
- 2 potatoes, chopped into large pieces
- 1 corn on the cob, cut into thick rounds
- 6 whole garlic cloves
- 3 fresh thyme sprigs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Stuffing the Chicken Cavity
- 1/2 lemon, sliced
- 1/4 red onion, chopped
- 3 whole garlic cloves
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Mint Sauce
- 1 bunch fresh cilantro
- 1 bunch fresh mint leaves
- 1 garlic clove
- 1 green chili
- 1 pinch salt
- 1/2 lime juice, from 1/2 lime
- 3 tablespoons yogurt
For the Spicy Indian Yellow Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder, or to taste
- 1 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Place the whole chicken in a large bowl. Rub half a lemon all over the chicken, then pat it thoroughly dry with paper towels.
⏱️ 5 min - 3
In a separate small bowl, prepare the marinade: Combine olive oil, Walkerswood Green Seasoning, red chili powder/paprika, cumin powder, turmeric powder, ginger-garlic paste, and chopped fresh herbs. Mix well until a thick red paste forms.
⏱️ 5 min - 4
Pour the marinade over the chicken and rub it generously all over, ensuring it is completely coated.
⏱️ 5 min - 5
Line a large roasting pan with parchment paper. Add the chopped carrots, red onion, potatoes, corn on the cob, whole garlic cloves, and fresh thyme sprigs to the pan. Season the vegetables with salt and black pepper. Take about 2 tablespoons of the chicken marinade and toss it with the vegetables until they are well coated.
⏱️ 10 min - 6
Place a roasting rack over the seasoned vegetables in the roasting pan. Carefully place the marinated whole chicken on the roasting rack. Stuff the chicken cavity with lemon slices, chopped red onion, whole garlic cloves, fresh rosemary, and fresh thyme sprigs.
⏱️ 5 min - 7
Place several pats of garlic herb butter on top of the chicken skin. Cover the entire roasting pan tightly with aluminum foil.
⏱️ 2 min - 8
Roast the chicken in the preheated oven for 60 minutes.
⏱️ 60 min•🌡️ 400 - 9
While the chicken roasts, prepare the mint sauce. In a blender, combine fresh cilantro, fresh mint leaves, 1 garlic clove, 1 green chili, a pinch of salt, lime juice (from 1/2 lime), and a few tablespoons of yogurt. Blend until the mixture is smooth and green. Pour into a serving bowl and refrigerate until serving.
⏱️ 10 min - 10
Prepare the spicy Indian yellow rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes. Stir in ginger-garlic paste, turmeric powder, cumin powder, and red chili powder, cooking for 1 minute until fragrant. Add the rinsed rice and stir to coat. Pour in water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
⏱️ 25 min - 11
After 60 minutes of roasting, carefully remove the foil from the chicken. Baste the chicken by pouring pan drippings over it and brushing it evenly. Return the chicken to the oven and continue roasting uncovered for another 45-60 minutes, or until the chicken is golden brown and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
⏱️ 60 min•🌡️ 400 - 12
Once the chicken is roasted, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more succulent chicken.
⏱️ 15 min - 13
Carve the roasted chicken. Serve with the roasted vegetables, spicy Indian yellow rice, and a generous side of the fresh mint sauce. Garnish with fresh lemon and lime slices, radishes, and rosemary sprigs as desired.
⏱️ 5 min