Tag Archives: Whole Chicken Recipes in Sri Lanka

How to Cook Whole Baked Chicken Like a Pro


Whole baked chicken is one of those comfort foods that many around the world enjoy. It’s a great recipe because it’s a classic main dish that pairs beautifully with all kinds of sides. Most people, especially we Sri Lankans who are so used to the spicy Sri Lankan chicken dishes can get a bit intimidated to try cooking a whole baked chicken, but the process is really very simple. The moist, tender and juicy chicken meat that you get is worth giving a whole baked chicken a try.

Tips and tricks for whole baked chicken

  • A five-pound chicken is a very good size when it comes to roasting a whole chicken in the oven and it’s easy to prepare and handle too. A chicken this size can easily feed about six people for dinner. If you have a smaller crowd, it’ll be enough for a meal and the leftovers can be used as shredded chicken in another recipe.
  • The recipe below can be customized according to your taste. Substitute rosemary for thyme and sage and if you are not fond of the dairy elements in the recipe, you can simply use olive oil or coconut oil instead.
  • The amount of lemon used in the below recipe doesn’t give off much of a lemon flavour. It’s used mainly for moisture and as an aromatic. If you like more lemon flavour in your baked chicken, zest the lemons and add the zest to the butter before adding it to the chicken.
  • Cast iron skillets make all the difference in this recipe. You can use them on the stovetop and in the oven, and they create great texture on meat. If you don’t have one, you can use a 9×13 inch baking pan with sides.
  • This recipe is perfect with baked potatoes too so throw in some potatoes along with the chicken in the oven.
  • The residual drippings in the pan are delicious to make a gravy so make sure you don’t throw it away.
  • Roast a whole chicken at 425 degrees F. It takes about an hour to roast through and when it’s ready, it’ll be a nice, crispy golden-brown.
  • The easiest way to tell if your baked chicken is done is by inserting a meat thermometer into the inner thigh of the bird. If it’s done and ready, it should read 165 degrees F. and the juices will run clear. Also, make sure to place the cooked chicken in a cutting board and cover with some foil for about five minutes before cutting into it.

Let’s get to the recipe now.

Whole Baked Chicken

In a few simple steps, you can make a delicious whole baked chicken that is packed with mouth-watering flavours. This basic recipe is so easy that you can serve it for dinner any night of the week and you’ll have ample leftovers too. Serve it whole out of the pan or break down the chicken before it comes to the table. It will look incredible either way.

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Cook Time: 1 hour 20 minutes

Serves: 4-6


For the butter mixture:

  • 4 Tbsp unsalted butter softened
  • 4 cloves of garlic, minced
  • 2 tsp lemon zest
  • 1 Tbsp fresh rosemary, minced
  • Fresh ground pepper, to taste
  • Salt to taste

For the chicken:

  • 1 5-pound chicken, with giblets and neck removed from the cavity
  • 2 onions, quartered
  • 1 head of garlic, cut in half
  • 3 lemons, cut in half
  • 3 fresh rosemary sprigs
  • 1/2 cup low sodium chicken broth
  • Salt and freshly ground pepper to taste


  • First, preheat the oven to 425 degrees and position a rack in the lower third of the oven.
  • In a bowl, mix together the butter, minced rosemary, three cloves of minced garlic, lemon zest, salt and pepper. Adjust seasoning according to your taste and set aside.
  • Next, pat the chicken dry. Then gently pull up the skin of the chicken and rub half of the butter mixture underneath the skin. Rub the remaining half of the butter mixture over the chicken and then sprinkle with salt and pepper.
  • Season the cavity of the chicken generously with salt and pepper and then stuff with two lemon halves, half a head of garlic, 2-3 quarters of onion and two sprigs of rosemary. Tie the legs with cooking twine and tuck the wings under the chicken.
  • Place the chicken in a roasting pan or high-sided large skillet with the breast side up along with the remaining onion, garlic, lemons, and herbs. Pour in the chicken broth into the pan.
  • Roast for an hour or until the chicken breast is firm and the chicken is turning a nice golden brown. If the chicken is browning too fast and too dark, gently cover with a loose piece of foil and continue to roast for about 20 minutes longer, until a thermometer inserted in the inner thigh reads 165 degrees and juices run clear.
  • Once done, transfer the roasted chicken to a cutting board and cover with foil, tent-shaped.
  • Remove the vegetables and aromatics from the cavity of the bird. Carve the chicken and serve with your choice of sides and gravy.

Caramel Chicken Recipe in Sri Lanka


The best chicken recipes in Sri Lanka are the ones that don’t take that much time to prepare and this recipe falls exactly into the category of no-fuss cooking with great taste. This caramel chicken recipe is an amazing 30 minute meal that you won’t be able to get enough of. Glazed with an irresistible sweet and tangy sauce, this scrumptious chicken recipe is a remarkably simple one skillet meal that the entire family will love!


 4 boneless and skinless chicken breasts
2 tablespoons vegetable oil
8 garlic cloves peeled
⅓ cup packed light brown sugar
¼ cup rice vinegar
½ cup water
2 (1/4 inch) thick slices of peeled ginger
1 cup chicken broth
¼ cup soy sauce
2 scallions thinly sliced for garnish

Salt and pepper to taste


In a large skillet or heavy bottomed saucepan, heat oil over medium heat.

  • In another bowl, season the chicken breasts with salt and pepper and cook them in the skillet until golden brown, crisp and cooked through on each side. When done, transfer to a plate and set aside.
  • In the same skillet, add in the cloves of garlic and saute until golden brown, for about two minutes. Transfer the garlic cloves to the plate of chicken.
  • Return the pot to medium high heat and carefully add in the ¼ cup of water, scraping down the brown bits and deglazing the skillet.
  • Next, whisk the brown sugar until fully dissolved. Then cook until the mixture turns a deep amber color, for about four minutes.
  • Carefully pour in the vinegar and stir well.
  • Then, add in the ginger, garlic, soy sauce and chicken broth and bring the liquid to a boil, stirring occasionally. The sauce will take about ten minutes to thicken.
  • Once, the glaze is ready, turn down the heat to medium low and add the cooked chicken to the sauce. Make sure the sauce glazes the chicken completely. Keep over the flame until cooked though.
  • Garnish with scallions or green onions and serve hot with rice.


This recipe serves four and the original recipe calls for 2½ pounds bone-in chicken legs and thighs. If you want to do this, you will need to increase the cooking time of the legs and thighs in the sauce to about 20-25 minutes to make sure they are cooked through.

The garlic and ginger used in this recipe are used to add flavor and not to eat. If you prefer ginger and garlic to be added to the sauce, opt for minced or chopped ginger and garlic.

The sauce in this recipe is just enough to glaze the chicken and some rice. If you want more sauce to glaze the chicken and rice, double the ingredients for the sauce.

How to Prepare a Delectable Roast Chicken


As a nation that is known for its flavourful food, Sri Lankan food recipes holds a distinction of its own. Packed with loads of spices and bursting with authentic flavours, chicken recipes in Sri Lanka are abundant but every once in a while, it’s always lovely to try recipes from veteran cooks who prepare dishes in a completely different manner.

Julia Child is known to be a legendary cook and her roasted chicken recipe is a epic skills to have up your sleeve in the kitchen. Seasoned to perfection, this roast chicken recipe also included sauteed vegetables, fresh herbs and tangy lemon slices to add that extra zing. Here’s how you can prepare it and wow your guests!


 2 ½ tbsp butter

4 pound chicken

⅓ cup finely diced carrots

⅓ cup finely diced onion

⅓ cup diced celery

1 tsp thyme or mixed herbs


Parsley stems

Celery leaves

Lemon slices

1 tbsp fresh lemon juice

½ cup sliced carrots

½ cup sliced onions

¾ cup chicken stock

Salt to taste


Step 1

To start, preheat the oven to 425 degrees. Melt one tablespoon of butter in a pan and to this, add the diced onions, carrots, and celery. Cook over medium heat until it softens. To this, stir in the herbs.

Step 2

Clean and wash the chicken thoroughly and pat it dry. Be sure to discard the wishbone before pulling the skin on the neck over the breast and securing it to the back using a toothpick. Add in the salt and pepper on the cavity and arrange the cooked vegetables together with a few parsley stems, celery leaves and lemon slices.

Massage the chicken well using a tablespoon of butter. Tie the ends of the drumsticks together and tuck the wings beneath the body.

Step 3

Salt the chicken and set it breast up on a rack in the pan.

Step 4

Now roast the chicken in the oven for a little over an hour. At this stage, you need to keep a careful eye on the chicken. Please note the below:

  • At 15 minutes, brush the chicken with the remaining ½ tablespoon of butter and the scatter the sliced carrots and onions around it. Now, reduce the oven temperature to 350 degrees.
  • At 45 minutes, brush the lemon juice on the chicken and add ½ cup of water to the vegetables so it doesn’t burn.
  • On the one hour mark, baste the pan juices and test for the doneness of the chicken. The drumsticks should move easily and the flesh should be relatively soft. If it isn’t so, then continue basting and roasting and check frequently.

Step 5

Spear the chicken through the shoulders and allow it to rest on a carving board for fifteen minutes.

Step 6

Be sure to spoon all but one tablespoon of fat from the juices in the pan. Add the stock and boil it for five minutes until it becomes somewhat like a light syrup. Then, strain it so you will have enough to generously bath each serving of chicken with this fragrant spoonful.

And that’s it! Simple to make but impressive on the dinner table, do give this recipe a try and let us know how you liked it!