Poulet Rôti, browned skin looking delicious, is cut and prepared for serving.

We’ll never forget the day that we ate this chicken with our friends Sumeet and Anita in the garden of a lovely colonial home in Puducherry. Surrounded by tropical flowers, in the shade of broad leafed trees, with cool stone under our feet, we savoured every flavourful morsel. How refreshing to take something as simple as roasting a chicken and give it this Franco-Indian Creole spin.

Maybe you’ll enjoy it with your usual cold potato salad in summer. Maybe it’ll become your new Sunday supper go-to. Whenever you choose to make this recipe, we hope you enjoy it as much as we did.

Poulet Rôti – Roasted Chicken Recipe

4 - 6


2 Tablespoons garlic cloves
3 Tablespoons butter
1 Tablespoon black peppercorns
1 teaspoon whole cloves
1 2-inch piece cinnamon bark
1 dried red chili – goondu milagi or other mild chili like cascabels
½ teaspoon salt
1 Tablespoon lime juice
1 Tablespoon Dijon mustard
3-4 lbs (1.5 kg) whole chicken
¼ cup olive oil


  1. Mix the garlic, butter, pepper, cloves, cinnamon, chili, salt, lime juice and mustard in a mini chopper and pulse until well blended.
  2. Coat the chicken inside and out with the spice mixture.
  3. Truss the chicken and marinate for 2 hours in the refrigerator.
  4. Heat an oven-proof, heavy-bottomed skillet on medium heat and add the sunflower oil, when hot, add the chicken and brown on all sides.
  5. Transfer the chicken in the skillet to a pre-heated oven and roast at 350°F until golden brown and the juices run clear when pierced – about 60 to 90 minutes.

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