Hot Green Chutney–Roasted Chicken


Preparation info

  • Difficulty


  • Makes



Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

  • About

Roasting chickens during pockets of spare time on the weekends pays huge dividends during busy weeks. A whole chicken can feed a lot of people, and for a family of two like ours, it lasts a few days. Plus, a roasted chicken can be repurposed for an endless number of dishes, including salad, sandwiches, mac and cheese . . . the possibilities are endless. In this nifty roast chicken, I lace the meat with green chutney and serve extra on the side for dunking.


  • One 5 lb [2.3 kg] whole roasting chicken
  • cups [375 g] Hot Green Chutney
  • Kosher salt
  • 2 cups [480 ml] low-sodium chicken broth


Put the chicken in a large roasting pan or baking dish. Pat the chicken dry with paper towels. Slip your fingers between the skin and flesh to loosen the skin. Massage ½ cup [125 g] of the chutney all over the meat, spreading to coat as evenly as possible. Rub generously with salt over the skin. Cover the pan with plastic wrap and refrigerate for at least 2 hours, and preferably overnight.

Position a rack in the lower third of the oven and preheat the oven to 400°F [200°C]. Unwrap the chicken and pour the broth into the pan. Roast the chicken for at least 2 hours, basting it with the broth every 15 to 20 minutes, until the internal temperature registers 165°F [74°C] on an instant-read thermometer and the skin turns golden brown. Remove from the oven and transfer the chicken to a serving platter. Tent loosely with foil and let sit for 10 minutes. (Collect any liquid left behind in the pan and cover and refrigerate or freeze for future use, such as soup.)

Serve the chicken warm with the remaining 1 cup [250 g] green chutney on the side for a dipping sauce.