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


  • Take your whole chicken in a baking tray.
  • Apply the Chettinad Spice Paste on the chicken skin and massage well.
  • Add Salt and Pepper to all the parts of the whole chicken(Beware there's some salt present in the Chettinad Spice Paste).
  • 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.
  • Place your marinated chicken on the bed of vegetable and add about 200 ml of water or chicken stock to the tray.
  • 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.
  • Once cooked add apple cider vinegar to the bed of vegetables and stir well . 
  • Serve hot with chopped coriander as a garnish and the delicious vegetables on the side.