Pepper Whole Chicken Roast

3- Pepper Roast Chicken with Spicy Potatoes


I have had a rollercoaster of a time, to say the least. Last week, we had guests from HD’s family and I took an off from work for a week. It was a total chaos. Cooking for people who love to eat “thani naadan” (I really don’t know how I will translate this in English! ๐Ÿ™ ) food is not very easy, especially when I struggle to cook them most of the time. Add on to that a lot of “problematic foods” and my agony was complete. Hehe… I would somehow manage breakfast and lunch with a lot of difficulty and then push out with them for sight seeing. That is one thing I love about having guests – the sight seeing part! ๐Ÿ˜€ At least, during this time, HD wouldn’t deny permission to go around… Hehe… The haphazard schedule has taken a toll on the kids and myself and now I have to get back to my routine…


At times, especially when I feel lazy, all I need is a big roast chicken. Chicken roasted along with some hummus is the most accepted meal at home. The kids love it, in fact Azza would just keep licking the hummus without bothering the chicken much. Roasting also ensures that I have no leftovers, otherwise the meaty peices of the chicken are mostly refused to be accepted. This is one of the easiest chicken roasts that I make. I have made it so many times, whole and on chicken pieces, and it just cannot wrong. After all, there are hardly any spices involved, making it even more healthier! Off to the recipe…


5.0 from 1 reviews
Pepper Whole Chicken Roast
Prep time
Cook time
Total time
Recipe type: Non-vegeterian
Cuisine: Indian
Serves: 4
  • 1 kg whole chicken
  • 3 inch pc ginger
  • 1 bulb garlic
  • 2 sprigs curry leaves
  • 3 tsp black pepper powder
  • Salt to taste
  1. Remove the skin of the chicken, wash well and pat dry. Draw slits all over the chicken.
  2. Grind the ginger, garlic and curry leaves into a paste, without adding any water. Mix pepper and salt into it.
  3. Rub all over the chicken well. Keep aside covered with cling film for at least an hour.
  4. Preheat oven to 200 degrees. Roast the chicken on both the sides for 20 minutes each or till done. When done, the juices will ooze out when you prick the chicken with a knife.
  5. Serve warm with khuboos and hummus!
You can simply substitute the grinding part with 2 heaped tbsp ginger garlic paste and finely chopped curry leaves. You can even skip the curry leaves if you don't like it's taste.




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge