Coastal roast chicken with roasted vegetables

  • Serves: 3-4 People
  • Prep Time: 15 min
  • Calories: 112 kcal


  • Whole Chicken (with skin)- 1500-1700 grams
  • Picosa Chettinad Spice Paste - 250 grams
  • EggPlant (Aubergine)- 1 Large (diced)
  • Shallots( Sliced) - 2 Medium sized ones
  • Brocolli( Florets) - 150 grams
  • Garlic Cloves- 5 pieces
  • Rosemary(Optional)- 3 twigs
  • Salt - As required
  • Pepper- As required
  • Apple Cider Vinegar - 25 ml
  • Extra Virgin Olive oil- 25 ml
  • Coriander( Any Herb as Desired) - For Garnish


  1. Take your whole chicken in a baking tray.
  2. Apply the Chettinad Spice Paste on the chicken skin and massage well.
  3. Add Salt and Pepper to all the parts of the whole chicken(Beware there's some salt present in the Chettinad Spice Paste).
  4. Make a bed of all the roughly chopped vegetables and drizzle a good amount of olive oil and rosemary, mix well and uniformly distribute on the base of the baking tray.
  5. Place your marinated chicken on the bed of vegetable and add about 200 ml of water or chicken stock to the tray.
  6. Cover the top of the tray with an aluminum foil and place it a preheated oven for 45 minutes at 180° C with the foil on and then another 20 mins without the foil.
  7. Once cooked add apple cider vinegar to the bed of vegetables and stir well.
  8. Serve hot with chopped coriander as a garnish and the delicious vegetables on the side.

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