Turmeric & Coriander Roasted Chicken with Lemon and Curry Leaves

1.Preheat your oven to 200°C (392°F).

2.Prepare the chicken: Remove the giblets from the chicken cavity. Pat the entire chicken skin very dry with paper towels; this is crucial for crispiness.

3.In a small bowl, combine all the ingredients for the spice rub: turmeric powder, ground coriander, chili powder, chicken masala, red chili flakes, chopped curry leaves, and 1 teaspoon of salt.

4.In a separate large bowl, mix the lemon juice, lemon zest, minced garlic, and vegetable oil.

5.Rub the spice mixture thoroughly over the entire surface of the chicken, ensuring it gets under the skin where possible. Massage the spice blend into the meat.

6.Place the chopped onion, tomato, and half of the remaining lemon halves (if using) inside the chicken cavity.

7.Place the seasoned chicken in a roasting pan. Pour the 1/2 cup of water into the bottom of the roasting pan (this creates steam to keep the chicken moist).

8.Roast the chicken for 20 minutes at 200°C (392°F).

9.Reduce the oven temperature to 180°C (350°F) and continue roasting for another 60 to 75 minutes, or until the internal temperature in the thickest part of the thigh reaches 74°C (165°F) and the juices run clear.

10.Baste the chicken with the pan juices every 20 minutes during the lower temperature roasting phase.

11.Once cooked, remove the chicken from the oven, tent loosely with foil, and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a tender interior.