Indian Spiced Roast Chicken
Indian Spiced Roast Chicken

Indian Spiced Roast Chicken

Category

Source: LCBO Recipe
Region: Indian
Rating: 9/10

Yields1 Serving
Chili Pesto
 ¼ cup chopped fresh mint
 3 tbsp vegetable oil
 2 tbsp chopped garlic
 2 tbsp chopped ginger
 1 tbsp lemon juice
 1 tbsp mild Indian curry paste
 1 tsp chopped jalapeno pepper
Chicken
 2 tbsp chopped ginger
 4 boneless chicken breasts, skin on
 salt and freshly ground pepper
Onion-Tomato Salsa
 2 tomatoes, chopped
 ½ red onion, chopped
 1 tbsp lemon juice
 2 tbsp chopped mint
1

Preheat oven to 425°F.

2

Combine mint, oil, garlic, ginger, lemon juice, curry paste and jalapeno in a bowl or food processor to make the chili pesto.

3

Brush the chili pesto over the chicken and skin, and brush inside where there is a natural opening between the filet and the breast. Season with salt and pepper.

4

Place chicken breasts in a shallow pan or skillet and bake for 20 to 25 minutes, basting occasionally or until juices run clear and skin is crisp. Remove from oven and rest 5 minutes.

5

Mix together tomatoes, onions, lemon juice and mint for the salsa.

6

Cut breasts into 1/2-inch slices and surround with salsa.

Ingredients

Chili Pesto
 ¼ cup chopped fresh mint
 3 tbsp vegetable oil
 2 tbsp chopped garlic
 2 tbsp chopped ginger
 1 tbsp lemon juice
 1 tbsp mild Indian curry paste
 1 tsp chopped jalapeno pepper
Chicken
 2 tbsp chopped ginger
 4 boneless chicken breasts, skin on
 salt and freshly ground pepper
Onion-Tomato Salsa
 2 tomatoes, chopped
 ½ red onion, chopped
 1 tbsp lemon juice
 2 tbsp chopped mint

Directions

1

Preheat oven to 425°F.

2

Combine mint, oil, garlic, ginger, lemon juice, curry paste and jalapeno in a bowl or food processor to make the chili pesto.

3

Brush the chili pesto over the chicken and skin, and brush inside where there is a natural opening between the filet and the breast. Season with salt and pepper.

4

Place chicken breasts in a shallow pan or skillet and bake for 20 to 25 minutes, basting occasionally or until juices run clear and skin is crisp. Remove from oven and rest 5 minutes.

5

Mix together tomatoes, onions, lemon juice and mint for the salsa.

6

Cut breasts into 1/2-inch slices and surround with salsa.

Notes

Indian Spiced Roast Chicken
IngredientsDirections