Roast Chicken – Sri Lankan Style

Sri Lankan style roast chicken made with Sri Lankan flavors. Perfectly spiced with a blend of habanero (Kochchi), green chilies, and chili powder for extra hotness.

If you're a hot food lover, this Sri Lankan style roast chicken recipe is the only roast chicken recipe you're ever going to need. It has a good balance of all the flavors. You can adjust the heat level how hot you'd like it.

There are some things that would make this chicken even better. If you can thaw the chicken a day earlier, and salt it, you'd notice a huge difference in flavors. The other thing is that your chicken needs to be dry when you rub it with your spice paste. To ensure that you get a nice crispy skin. So buy a dry sealed chicken if you can. Or dab and remove all the water using pepper towels.

The oven time may vary depending on the size of your chicken, and your oven. To get it super moist, you can use an instant thermometer. Insert the thermometer to two thickest parts of the chicken and see if it reads 165F. I usually check the breast and thigh. Insert the thermometer until it touches the bone.

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Ratings 5 from 1 votes

Cooking Method Baking

Cuisine Sri Lankan

Difficulty Beginner

Time

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr

Servings 1

Description

Roast chicken made with Sri Lankan flavors. Perfectly spiced with a blend of habanero (Kochchi), green chilies, and chili powder for extra hotness.

Ingredients

1 habanero
1/2 tsp garlic powder
1/2 tsp sugar
1 tsp vinegar
1/2 tsp onion powder
1 tsp black peppercorns
1 sprig curry leaves
1 tsp chili powder ((use more or less according to your liking))
3 garlic cloves
1 inch ginger cube
2 green chilis
Salt to your taste
1 tbsp coconut oil

Instructions

Now spatchcock the chicken. First, flip the chicken, breast-side down. Using kitchen shears cut and remove the backbone of the chicken. Now put a small cut on breast bone using your knife. Flip the bird back to the breast side up. Gently press on the breast bone using your palms to make the chicken flat. Pat dry the chicken using tissues. You need dry skin to get it crispy.
If you have time, definitely apply salt and leave the chicken in the fridge for up to 24 hours. You’d notice a significant difference in taste when you brine the chicken ahead of time. If you don’t have time then that’s okay too. This chicken is still delicious.
Now prepare the paste. Grind everything together in a grinder or in a food processor. Taste a teeny tiny bit. This stuff is hot but it’s good to check for salt.
Then apply the paste all over the chicken. If you did not brine it before sprinkle more salt over the chicken. Use kitchen gloves.
Peel and cut some potatoes. Salt them a little bit and add them to the cast iron skillet. (or any other large baking pan you have). Also, add some unpeeled garlic cloves. Now place the chicken on top of those potatoes.
Preheat the oven to 425F/ 220C. Bake the chicken for 45mins or until it’s done. (If you have an instant thermometer, insert it to the thickest part of the bird. The perfect internal temp for juicy chicken is 165F. )