Simple Goan Roast Chicken

This is the most simple version of Chicken Roast that's done in Goa other than the simple green Goan masala version. Basically, this is marinated with basic ingredients and then roasted in an aluminum vessel, rotating occasionally over low to medium flame, that's how it was done as there were no ovens in the past in Goan homes. I have roasted the chicken in the oven.
  • Passive
    3 Hours
  • Prep
    20 minutes
  • Cook
    90 minutes
  • Servings
    6 People


  • 1 Whole Chicken (with skin, about 2 kgs)
  • 3 tbsp Salt
  • 4 Garlic cloves
  • 1/2 inch Ginger Piece
  • 1 tsp Grated zest of a lemon
  • 2 tbsp Pepper
  • 1 Lemon (juice)
  • Oil


  • 1 Clean and wash the chicken and remove all the internals.
  • 2 Tie legs of the chicken with help of chicken skin itself or a twine.
  • 3 Crush the ginger, garlic, salt and lemon zest together.
  • 4 Put the chicken in a dish or a ziplock bag with the above crushed ingredients.
  • 5 Pour water into the bag or vessel so that the chicken is soaked completely. (This is done to tenderize the chicken ). Keep this refrigerated for 2 hours.
  • 6 After 2 hours, drain all the water off the chicken. If you want a crispy skin for your roast chicken, then keep the chicken refrigerated, open over a rack so that all the moisture goes out. (for at least 4 hours or overnight). The skin of the chicken now becomes translucent. Pat dry the chicken inside and outside to remove as much moisture as possible.
  • 7 Preheat oven at 400 deg F (200 deg C) . Brush chicken skin with, oil, pepper and lemon juice all over.
  • 8 Bake for about 90-120 minutes. (Bake veggies along with chicken, optional)
  • 9 Roast chicken is now ready!
  • 10 Slice the chicken.
  • 11 Serve ! Enjoy!!! Happy New Year... (See recipe notes below).

Recipe Notes

  • I added some oregano while crushing the garlic and ginger.
  • You can also add 1/2 tsp turmeric powder if you want the yellow color for your chicken.

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