Indian Spiced Roasted Chicken and Brussels

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings


  • 2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cardamom
  • 3 to 4 pound chicken gizzards and neck removed
  • 3 tablespoons ghee
  • 1 pound Brussels sprouts trimmed


  • Preheat oven to 400 degrees.
  • In a small bowl, combine first 8 ingredients (salt through cardamom). Then rub chicken down with the ghee, make sure to get it everywhere even under the skin over the breast.
  • Season evenly with spice mixture and transfer to a roasting pan, breast side up surrounded by the Brussels sprouts.
  • Place chicken in oven and cook for 60 to 90 minutes or until the thickest part of the breast is cooked through.
  • After the first 30 minutes of roasting, lightly tent pan with foil and continue cooking. Once done, remove from oven and allow to rest for 15 minutes before serving.
  • It never hurts to add some of those cooking juices over the top!
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