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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a small bowl, mix the crushed cardamom seeds, ground cumin, ground coriander, paprika, ground turmeric, salt, and black pepper.

Step 4

In a separate large mixing bowl, whisk together olive oil, Greek yogurt, lemon juice, honey, minced garlic, and grated ginger to form a marinade.

Step 5

Add the spice mix to the marinade and stir until well combined.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

Step 11

Garnish the roast chicken with freshly chopped cilantro before serving.

Step 12

Serve warm alongside rice, roasted vegetables, or flatbread for a complete meal.

Nutrition Facts

Serving size	2072.6 grams (2072.6g)

Amount per serving	% Daily Value*
Calories	846

Total Fat 58.70g	75%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 4.00g
Cholesterol 140mg	47%
Sodium 3745mg	163%
Total Carbohydrate 35.70g	13%
Dietary Fiber 3.80g	14%
Total Sugars 21.70g
Protein 45.10g	90%

Vitamin D 0IU	0%
Calcium 192mg	15%
Iron 7mg	36%
Potassium 859mg	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.

Source of Calories

Fat: 62.0%

Protein: 21.2%

Carbs: 16.8%