Sunday, 12 April 2015

Bombay Roast Chicken

Winter has arrived early this year. 

The leaves which crisp beneath my feet, the dewy air and the need for an extra blanket are symbolic of an Autumn which has passed us by.

Abandoning my kitchen has left a chill in the air and i intend on firing my pots and pans to bring love back in to the home. 

The inspiration for this roast derived from exploring my local Indian grocer. Venturing through the spices left me with goose bumps and despite the tacky label on the Tumeric pack, it was enough to whet my appetite for a Bombay roast. 

This Bombay Roast Chicken is my favourite way to end the week and the fuss free marinade is enough to warm even the coldest winter. 

Items You Need:

- 1 whole chicken (i used a 1.5 kg roasting chicken)
- 1 teaspoon of garlic powder
- 1 teaspoon of grounded pepper corns
- 1 teaspoon of salt
- 1 tablespooon of tumeric powder
- 1 tablespoon of curry powder 

What's Next? 

1. Preheat the oven to 180 degrees celsius and line a baking tray with baking paper
2. Pat the chicken with a paper towel to absorb the moisture. This will ensure a crispy skin
3. Marinade the chicken with all the spices, pepper and salt and bake in the oven for 30 minutes
4. After the skin has browned, loosely place the foil on top to bake for a further 30 minutes. Be sure not to cover the chicken too tightly with the foil as it will steam the chicken! Let the chicken sit for 5 minutes before serving.


  1. Mmm I love the flavours here! Gorgeous! Perfect for colder weather. Spring is supposed to be here, where I live, but it feels like winter today!

  2. This chicken sounds so delicious! We love roast chicken in our house so we will definitely be trying this!