Georgian-Style Spiced Roast Chicken
Aromatic roast chicken inspired by Georgian flavours, with warm spices, garlic and herbs for a deeply savoury, fragrant finish. It is ideal for a comforting family supper or a cen…
This public AI recipe page is meant for browsing, comparing ingredients, and deciding whether to cook the recipe as shown or generate a personalized version for your own kitchen.
Servings: 4 | Prep: 20 min | Cook: 60 min | Total: 80 min
Tags: Georgian-style, aromatic, chicken, family dinner, oven roast, roast
Ingredients
- 1.5 kg whole chicken (patted dry)
- 6.0 garlic (finely crushed)
- 120.0 g plain yoghurt (full-fat preferred)
- 30.0 ml lemon juice (freshly squeezed)
- 30.0 ml sunflower oil (or other neutral oil)
- 2.0 tsp ground coriander
- 1.0 tsp ground fenugreek (blue fenugreek if available)
- 2.0 tsp sweet paprika
- 1.0 tsp ground marigold (optional but traditional in Georgian-style seasoning)
- 1.0 tsp ground black pepper
- 2.0 tsp salt (plus extra to taste)
- 20.0 g fresh coriander (roughly chopped)
Instructions
- Preheat the oven to 220°C and leave the chicken at room temperature for 15 minutes, until the surface no longer feels fridge-cold and the skin is dry to the touch.
- In a large bowl, mix the yoghurt, lemon juice, sunflower oil, crushed garlic, ground coriander, ground fenugreek, paprika, ground marigold, black pepper and salt for 1 minute over no heat, until you have a thick, highly fragrant marinade.
- Rub the marinade all over the chicken and inside the cavity for 3 to 4 minutes, then fold in half of the chopped coriander and parsley, making sure the bird is evenly coated and especially well seasoned around the thighs and breast.
- Place the onion wedges in the base of a roasting tin and set the chicken on top, breast-side up, then drizzle over the melted butter and roast at high heat for 20 minutes, until the skin begins to colour and the garlic aroma turns rich rather than sharp.
- Reduce the oven temperature to 190°C and continue roasting for 35 to 45 minutes, basting once halfway through, until the skin is deep golden, the juices from the thigh run clear and the thickest part of the leg feels very hot when pierced.
- Check doneness with a thermometer at the thickest part of the thigh and continue roasting at 190°C for 5-minute intervals if needed, until it reaches at least 75°C and the leg moves loosely in the joint.
- Transfer the chicken to a warm plate and rest it loosely covered for 10 to 15 minutes off the heat, until the juices settle and carving no longer causes a flood of liquid.
- Scatter over the remaining coriander and parsley, spoon a little of the roasting juices over the carved chicken, and serve while hot with a final taste for salt and pepper so the seasoning is bright and balanced.
Use this recipe page
Review the ingredients and steps, then move into the main recipe hub, generate a similar recipe, or build a meal plan from the same idea.