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Indian Spiced Roast Chook with Biryani Hemp Stuffing and Roasted Vegetables Recipe

Indian Spiced Roast Chook with Biryani Hemp Stuffing and Vegetables

Credit: Keira Rumble

A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist. 

Serves: 3-4



  • Chicken
  • 1 whole free-range chicken
  • ½ cup tikka masala curry paste
  • 1 bunch coriander, stalks chopped & leaves torn
  • 1 bunch parsley, stalks chopped & leaves torn

  • Biriyani Stuffing
  • ½ brown onion, finely diced
  • 6 cloves garlic, finely diced
  • ½ red chilli, finely diced
  • 1 cup cooked basmati rice
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 lemon, juiced & rind sliced into thin strips
  • ¼ cup almonds, roughly chopped
    ½ red chilli, finely diced
  • ¼ cup hemp seeds
    1 tbsp olive oil
    Large pinch sea salt flakes
  • Large pinch cracked pepper

  • Roasted Vegetables
  • ½–1 full cauliflower, cut into floret-sized bits (including the stalk)
    6 medium potatoes, cut in quarters
  • ½ brown onion, cut into quarters
    1 tbsp apple-cider vinegar
    1 tbsp fennel seeds
  • 1 tbsp cumin seeds
    1 tbsp olive oil
    Large pinch sea salt flakes
    Large pinch cracked pepper
  1. Prepare chicken and pat dry with paper towel.
  2. Massage in curry paste and set aside for at least an hour to marinate.
  3. To make the stuffing: Over a low heat, sauté onion, garlic and chilli in olive oil in a pan until onion becomes translucent. Add remaining ingredients to pan and cook for 1 min. Remove from heat and let cool slightly. If it is quite dry, add a bit of water to the mix.
  4. Once cooled, start by stuffing chicken with a few lemon strips within the cavity. Then stuff chicken with rice mixture. Close cavity up with a piece of lemon and toothpicks. Any leftovers can be served warm on the side of the meal. (Discard the lemon strips once cooked as they can become quite bitter.)
  5. Wash cauliflower and potatoes, place on baking tray and toss with other ingredients and parsley and coriander stalks.
  6. Add chicken to tray and toss vegies in the paste that comes off the chicken.
  7. Preheat oven to 180°C fan-forced.
  8. Place chicken directly onto the bars in the middle of the oven, and place the tray underneath the chicken, so the juices can run onto the vegies.
  9. Roast in oven for approx. 1 hr 30 mins–1 hr 45 mins (until it is beautiful and golden and everything is cooked). Turn vegies over at the halfway mark.
  10. Once cooked, toss through coriander and parsley leaves with cooked vegies. Let chicken rest on top of cooked veggies for 5–10 minutes before serving.


Keira Rumble

Keira Rumble is a self-confessed foodie, recipe developer, wellness whizz and owner of health-food business, Krumbled Foods.