Whole Chicken Ayam Berempah

A deeply aromatic Malaysian classic, this whole roasted ayam berempah is marinated in a fragrant spice paste and roasted until juicy on the inside with crisp, golden skin. Perfect for an everyday family meal or weekend cooking.

Whole Chicken Ayam Berempah

Serves 4-6

Total Time 1 hour

Ingredients

1 OMEGA Whole Chicken, cleaned and patted dry
For Spice Paste
Shallots	6
Garlic	4 cloves
Ginger	1 inch
Galangal	1 inch
Coriander Powder	1 tbsp
Cumin Powder	1 tsp
Fennel Powder	1 tsp
Turmeric Powder	1 tsp
Salt	1.5 tsp (adjust to taste)
Cooking Oil	2 tbsp

Cooking Method

Step 01	Blend all spice paste ingredients into a smooth paste.
Step 02	Rub the paste thoroughly over the chicken, including inside the cavity.
Step 03	Cover and marinate for at least 4 hours, preferably overnight for deeper flavour.
Step 04	Preheat the oven to 190°C.
Step 05	Place the chicken on a rack over a baking tray and roast for 50–60 minutes, turning once halfway through, until the skin is golden and the juices run clear.
Step 06	Remove from the oven and rest for 10 minutes before carving.
Step 07	Serve warm with sambal belacan, cucumber slices and steamed rice.