Savory Whole Chicken Roast with Fenugreek & Garlic

1.Preheat your oven to 375°F (190°C).

2.In a bowl, combine minced garlic, chopped fenugreek leaves, cumin powder, coriander powder, black pepper, red chili powder, ginger, oil, and salt to create a marinade.

3.Rub the marinade all over the whole chicken, ensuring it gets under the skin and inside the cavity for maximum flavor. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

4.In a roasting pan, place the quartered onion, halved baby potatoes, chopped carrots, and slit green chilies at the bottom to create a vegetable bed for the chicken.

5.Place the marinated chicken on top of the vegetables in the roasting pan, breast side up.

6.Drizzle the amul cream over the chicken for added richness and moisture.

7.Sprinkle chopped rosemary over the chicken and vegetables for an aromatic touch.

8.Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 1 hour.

9.After 1 hour, remove the foil to allow the chicken to brown. Roast for an additional 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.

10.Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

11.Garnish with fresh coriander leaves and serve the chicken with the roasted vegetables.