Inputs from Goa (Taj and Ginger): Roasted Poulet

Roasted Poulet

Total Cook Time: 01Hrs 15 Mins

Chef Rajneesh Kr Piyush – Sous Chef, Ginger Goa (Panjim)


  • One full corn fed chicken, that’s around 1.5 kg.
  • Olive oil- 2 to 3 TBSP
  • Fresh rosemary
  • Fresh thyme
  • Pinch of a mix of dried herbs
  • Whole garlic pods – 6 to 7
  • One lemon thinly sliced
  • Freshly made chicken stock
  • 8 to 10 baby potatoes (small ones)
  • 2 stalks of celery
  • 2 onions
  • 1 carrots
  • A brush of butter on top (optional)
  • Sea salt
  • Fresh black pepper
  • Tips
  • Stock your fridge with homemade chicken stock.
  • Chicken stock can be made from chicken wings, carrot, onion, bay leaf, peppercorns and salt.
  • Grind your fresh herbs to release their flavor.
  • Don’t salt your chicken way in advance, it will rob all the moisture away from it.


  • Take the chicken with skin on, and remove the unmentionables.
  • Take the garlic pods with the skin on, and smash them with a knife. Stuff the cavity of the chicken with the lemon and the garlic.
  • You can truss the chicken; many prefer to sew the chicken up.
  • Pour the olive oil in it, and add the rosemary and thyme leaves.
  • Crush them into the oil.
  • Lightly massage the chicken with the flavored olive oil.
  • Sprinkle a bit of the mixed dried herbs too. And some minced garlic.
  • Then add sea salt and freshly ground black pepper.
  • Now pour some chicken stock into the roasting pan (Get recipe: Fresh Chicken Stock)
  • Add roughly chopped celery, carrots and mini potatoes.
  • Then put the chicken in, it should fit snugly in the pan.
  • Turn the chicken over once or twice in the middle.
  • Let the chicken rest for ten minutes before you carve it.

Roasted Poulet | Chef Rajneesh Kr Piyush - Sous Chef, Ginger Goa (Panjim)

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Rajneesh Kr Piyush