Mild Sri Lankan roast chicken is one of the biggest hits in my fall family and entertainment menu journal and one of the easiest to make. With just a few simple ingredients and wonderful aromatic Sri Lankan spices and herbs, I think this quick recipe can transform the dining experience into a gourmet affair.

Flavors and aromas of this mild Sri Lankan roast chicken go so well together to create crispy, flavorful skin and moist and delicious meat that will absorb just enough flavors from the marinade.

The original Sri Lankan roast chicken

In my memories, the flavor of the original Sri Lankan roast chicken is a particularly delicious. The crispy skin on the roast chicken and juicy delectable meat on the inside, giving a great mouthfeel and eating experience that I still remember. Seasoning on original roast chicken from Sri Lanka was like piri piri chicken seasoning, with plenty of heat from chilies, herbs, garlic and aroma from nutmeg and cloves. The smooth red glaze on crispy skin is just a beautiful sight. Using a good amount of spicy red chilies is signature in Sri Lankan cooking, which has survived to date, since Portuguese occupation of the island.

Traditionally, Sri Lankan roast chicken is often cooked over a direct coals or fire on outdoor grill. This high heat in the cooking method helps in achieving a memorably good crispy skin. Coating the chicken with herb spiced oil infused seasoning liquid helps prevent the drying, while cooking over direct fire.

I love making the recipe for any family event, using the same original Sri Lankan roast chicken recipe and cooking method. Anyhow, I needed a simpler and a new milder roast chicken recipe for my weekday dinners.

Little bit about why a new milder roast chicken is among my favorites

Since we are heading into cooler months and with the back-to-school routines embedded into everyday life, I find that using oven and air fryer more than stove top to cook my meals in has become more time saving and easy. I am using easier roasting recipes. Another plus is easy to clean up after, leftovers perfect for sandwiches and easy soup recipes. Recipes like my new Sri Lankan roast chicken gives more time to myself and think about how I want to do my fall decor, this year.

It is with those goals in mind, I created this Sri Lankan roast chicken recipe to give me more kid friendly meals and weekday work routine friendly meals, to make and share. I will admit It was challenging adopting the original Sri Lankan roast chicken recipe to get the same outcome in the regular household oven. Some trial and error and testing various marinades and cooking techniques, I managed to pull it off and I am excited to share how I made it.

Season and cook roast chicken the Sri Lankan way

Although I love biting, sizzling hot and spicy food any day of the week, I chose a quite different milder, kid friendly yet very flavorful marinade to use on this recipe. Today’s easy chicken recipe is based on my own yellow curry seasoning powder and Sri Lankan herbs that complements the chicken meat. The subtle aroma from nutmeg works quite beautifully in the marinade and forms a beautiful crust to this roast.

The flavors of delicious Sri Lankan mild chicken curry helped making the marinade but the chicken roast exceeded my expectations far better, with how delicious it was and apt for cooler autumn months.

My own little oven hack to get the similar result to the authentic Sri Lankan roast chicken is to start the oven hot. Start at 400-degree oven and then turn the oven temperature down to 365 degrees and finish cooking until internal temperature reads 165 degrees.

This Sri Lankan roast chicken marinade works beautifully to cook chicken thighs or drumsticks in oven, air fryer or outdoor grill. It can be prepared ahead and marinated chicken meat can be pulled out and cooked on any weekday dinner in minutes.

Serving tips and suggestions

Sri Lankan roast chicken recipe is perfect for any weeknight dinner or small gathering of friends and family equally well. On a busiest weeknight dinner, the Sri Lankan herb roasted chicken dinner is a simple spring green salad with Italian dressing, and a toast. Another way to serve Sri Lankan roast chicken is over spaghetti tossed with roasted eggplant marinara, or tomato sauce. Roast chicken sandwiches are one of the favorite ways to use up leftover chicken for school lunches and work lunches.

I will serve my mild Sri Lankan roast chicken with mashed potatoes, roasted vegetables for sides for a small gathering or at any backyard gathering. Finally, making this colorful mild Sri Lankan roast chicken at any everyday family dinner, or a small gathering of friends and family, can transform it into a delicious Sri Lankan culinary experience.

Mild Sri Lankan Roast chicken| A feist with aromatic spices and herbs

My easy to make mild Sri Lankan roast chicken is one of the biggest hits in my fall entertainment menu.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

marinade (optional) 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Ingredients Method

Ingredients

  

• 3 Tbsp of yellow curry powder
• 1 Tbsp black pepper
• 1 tbsp of onion powder
• 3 tsp salt
• 1 tsp nutmeg powder
• 4 whole cloves
• 2 tsp mustard sauce
• 2- inch piece of ginger
• 1 inch piece of lemongrass
• 4 cloves of garlic
• 1 tsp vinegar
• 1 tsp of lime zest and juice of one lime
• 4 Tbsp ghee

Method

 

1. Rinse and pat dry the chicken
2. Starting with ginger, lemongrass and ending with ghee and vinegar, carefully mash all the seasonings and herbs into as smooth a paste as possible. Use a mortar and pastel.
3. Loosen the skin on the Brest carefully and spread the marinade all over the chicken and under the skin.
4. Tuss the chicken with a kitchen twine to help with cooking.
5. Dust with a little more nutmeg before baking.
6. Bake on a rack in a 400-degree oven for 10 minutes.
7. Turn the heat down to 365 degrees and bake for approximately 45 minutes or until internal temperature reads 165 degrees.