Spice-Rubbed Roasted Chicken with Green-Herb Chutney
Deeply-browned chicken, slathered with zingy, refreshing, bright green chutney and a touch of heat.
- Makes6 servings
- Cook Time2 hours
- 3
Our starting point for this recipe was Nik Sharma's Hot Green Chutney–Roasted Chicken from his book, “Season.” We loved the idea of an Indian-inflected spin on roasted chicken, but we aimed to simplify by serving the green chutney—a simple puree of herbs and aromatics—on the side instead of applying it under the chicken skin before roasting. Like Sharma, we use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer, use a 4-pound chicken and season it with only half of the spice rub (the remainder can be reserved for another use); reduce the roasting time to 60 to 70 minutes.
Don't tent the chicken with foil as it rests or the trapped steam will cause the skin to turn soggy. Also, make sure to allow the chicken to rest for about 30 minutes before carving. If cut too soon, the juices will flow out rather than remain in the meat and keep it moist.
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