How to make Classic Roast Chicken -

Chicken stuffed with rice and aromatics like onions, leeks, garlic and celery roasted till the skin is crispy, the chicken inside is tender and the veggies on the side are beautifully roasted. The butter basting sauce just completes it perfectly.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)

Cuisine : British

Course : Main Course Chicken

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For more recipes related to Classic Roast Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Dry Chilli Chicken Dum Ka Bater Murgh Kandhari Kofta Palak Chicken

Classic Roast Chicken

Classic Roast Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Classic Roast Chicken Recipe

  • Chicken 800 grams

  • Basmati rice cooked 2 cups

  • Onions 3 medium

  • Leek finely chopped 1 tablespoon

  • Carrots 4 medium

  • Celery finely chopped 2 tablespoons

  • Egg boiled and chopped 1/4

  • Sea salt to taste

  • Black pepper powder to taste

  • Parsley finely chopped 1 1/2 tablespoons

  • Egg 1

  • Butter for basting

  • Onions finely chopped 2 medium

  • Carrots finely Chopped 2 medium

  • Oil for basting


Step 1

Preheat oven to 200°C.

Step 2

Combine rice, chopped onion, leeks, chopped carrots, celery, chopped eggs, salt and pepper powder in a bowl. Mix well. Add parsley and mix well.

Step 3

Cut 4 carrots into thick slices and quarter 3 onions. Place these in a baking dish. Clean chicken and cut neck keeping the skin intact. Rub salt all over the outside and the inside of the chicken.

Step 4

Fold the front wings and skin at the neck towards the back.

Step 5

Break egg into the rice mixture and mix well. Stuff chicken with this mixture, pressing nicely. Tie the two drumsticks together to seal and place the stuffed chicken on the bed of vegetables in the baking dish.

Step 6

Drizzle oil all over chicken and sprinkle a little salt and pepper powder. Place the tray in preheated oven and cook for 10-15 minutes.Reduce temperature to 170°C and cook for 1¼ hours.

Step 7

Brush butter on chicken and serve with brown sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.