Autumn 2022

Romy Gill’s Hot and Spicy Whole Roasted Chicken

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Serving: 6

Roast Chicken


Whole Chicken (1.5kg)

2 Tsp Tandoori Masala

1 Tsp Chilli Powder

3 Tsp Greek Yogurt

3 Large Garlic Cloves, Grated

4 Tsp Honey

Few Small Stem of Thyme

1/2 Juice of a Lemon

5 Tsp Olive Oil

1 1/2 Tsp Maldon Salt


The taste of a simple roast chicken can be very neutral and bland at times. Romy Gill has elevated this classic dish with the warming spices of tandoori masala and chilli powder to give a real kick of flavour to the chicken.

To pair with the spicy chicken, Romy also serves sweet potatoes, roasted whole to give a gentle sweetness to the dish with a hearty salad to go with it. You can find the recipe for the sweet potatoes here.

  1. In bowl add tandoori masala; chilli powder, Greek yogurt, grated garlic cloves, honey, thyme stems, half the juice of a lemon, oil and Maldon Salt, whisking it together. Then apply the paste to the whole chicken evenly, leaving it in the fridge to marinate for at least 2 hours before roasting.
  2. After 2 hours, take the marinated chicken out and leave it to rest under room temperature whilst the oven is getting hot. Preheat the oven at 180C.
  3. Place the chicken on a baking tray and cover the chicken with a foil, making sure to seal the tray with the foil on all the sides properly.
  4. Put the chicken in the oven and cook for 1 hour, 30 minutes. Leave to rest for 10 minutes before eating.
  5. Serve with roasted sweet potatoes and a leafy salad.
4.8/5 (4 Reviews)


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