Mint Masala Roasted Chicken with Fennel and Potatoes

From My Two Souths: Blending the Flavors of India into a Southern Kitchen

Cookbook

Author(s): Asha Gomez, Martha Hall Foose

Page 174

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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Queezle_Sister

9 years ago

★ ★ ★ ★ ★ 5/5

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Its a fair bit of chopping, but you will be richly rewarded for your work. This made one of the best whole roasted chicken I have had in a looooong time. A mint/pepper/garlic/lime sauce is rubbed under the skin, on the skin, and on the bed of vegetables. Chicken was also stuffed with a halved lemon, thyme, and more of the sauce.

I am so glad that I prepared two of these!

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