Roast Cardamom Chicken
Infused with the warming aroma of crushed cardamom and a medley of bold spices, Roast Cardamom Chicken is a show-stopping centerpiece perfect for any dinner gathering. This recipe features a whole chicken luxuriously marinated with Greek yogurt, garlic, ginger, and a vibrant blend of cumin, coriander, paprika, and turmeric, delivering a symphony of flavors with every bite. The cardamom's floral notes elevate this dish, while the gentle sweetness of honey and a splash of lemon juice balance the spices beautifully. Roasted to golden perfection, this chicken comes out tender, juicy, and irresistibly fragrant. Serve it with rice, roasted vegetables, or flatbread, and garnish with fresh cilantro for the ultimate culinary experience. Whether you're planning a cozy family dinner or hosting guests, this recipe is a delicious twist on classic roast chicken that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 8 pods (crushed) Cardamom pods
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 4 cloves (minced) Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 3 tablespoons Olive oil
- 0.5 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1.5 teaspoons Salt
- 0.5 teaspoon (freshly ground) Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the spice mix by crushing the cardamom pods in a mortar and pestle or using the back of a knife. Remove the outer husks and keep only the seeds. Lightly crush the seeds.
In a small bowl, mix the crushed cardamom seeds, ground cumin, ground coriander, paprika, ground turmeric, salt, and black pepper.
In a separate large mixing bowl, whisk together olive oil, Greek yogurt, lemon juice, honey, minced garlic, and grated ginger to form a marinade.
Add the spice mix to the marinade and stir until well combined.
Pat the chicken dry with paper towels. Using your hands, gently loosen the skin over the breast and legs, being careful not to tear it.
Rub half of the marinade under the skin, coating the meat directly. Rub the remaining marinade all over the outside of the chicken, including inside the cavity.
Tie the chicken legs together with kitchen twine and tuck the wings under the body. Place the chicken breast-side up in a roasting pan or ovenproof skillet.
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast and 175°F (80°C) in the thigh. Baste the chicken with its juices halfway through cooking for extra moisture and flavor.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Garnish the roast chicken with freshly chopped cilantro before serving.
Serve warm alongside rice, roasted vegetables, or flatbread for a complete meal.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 21.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
