• Aaisha Fakih


Chicken can make you do wonders while you cook with it. It’s a complete meal all by itself and a comforting family dinner. Healthy, Nutritiously yummy, and a great source of protein. This whole roasted chicken recipe is loved by all at my place. It’s extremely succulent and juicy. It might sound complicated but It’s actually very easy and all the ingredients are simple and handy. I have made this time and again and every time its a Winner.

I like keeping it simple with the best of the ingredients easily available. Marinating the chicken overnight works better and enhances the flavor. Chicken is the hero here but there’s one more ingredient and that’s Garlic! I used garlic generously as I Wanted the chicken to taste garlicky.


Salt, pepper, and garlic alone can work like magic. They make up for my tastebuds. In this recipe, it’s garlic, some herbs, and spices, fresh cream, and yogurt. Less Is more sometimes. Rub the chicken with this aromatic marinade and toss in the oven. Let it roasts away until the skin is gorgeously golden, the flesh is succulent and cooked through and the sauce is rich, chickeny, and delectable.


Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Cuisine: Indian Author: Aaisha


  • 800 gm chicken

  • 2 buds of garlic

  • 3-4 green chilies

  • 1 lime

  • 200 gm cherry tomatoes

  • 1 tsp black pepper

  • 1 tsp salt

  • 1/4 tsp of black lemon powder

  • 1/4 tsp of garam masala powder

  • 1 tbsp fresh cream

  • 2 tbsp yogurt

  • A handful of finely chopped cilantro and parsley

  • 2-3 tbsp olive oil


  1. Preheat the oven to 200ºC.

  2. Crush the garlic roughly or you can use it whole by just trimming the top of it.

  3. In a bowl get the marinade ready by adding all the above ingredients. Mix and rub the chicken well.

  4. Place the reserved garlic in the cavity of the chicken and put it in an ovenproof dish.

  5. Add the cherry tomatoes to the chicken and place it in the oven.

  6. Place the chicken in the oven and turn the temperature down to 160°c.

  7. Cook slow for 40-45 minutes. You can check-in between and turn the chicken.

  8. Now on the top flame and let the chicken skin crisp up.

  9. When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.

Recipe Notes

  • The lid is off in this chicken cooking process.

  • If unfortunately, you don't have cream or yogurt, it's perfectly fine because the recipe still works wonders with just the spices and herbs.

For Serving

You can serve with plain rice, tzatziki sauce, or fresh herbed salad.

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