Whole Spiced Roast Chicken

---

SERVES 6
PREP TIME: 20 MINS + 3 TO 4 HOURS MARINATING
COOK TIME: 1 1/2 HOURS

---

---

Ingredients

---

3 CLOVES GARLIC, MINCED

1 KNOB GINGER, GRATED

JUICE OF 2 LEMONS

ZEST OF 2 LEMONS

1 TBSP GROUND CUMIN

2 TSP GROUND CINNAMON

1 TSP GROUND TURMERIC

2 TBSP OLIVE OIL

2 TBSP HONEY

WHOLE CHICKEN AROUND 1.5-2KG

3-4 FRESH BAY LEAVES

---

Utensils

---

SHARP KNIVES

GARLIC MINCER

GRATER OR MICROBLANE

LARGE CASSEROLE DISH

---

Method

---

1. IN A SMALL MIXING BOWL, STIR TOGETHER GARLIC GINGER, SPICES, SALT & PEPPER, OIL AND HONEY WITH THE ZEST OF BOTH LEMONS AND JUICE OF 1 LEMON
   

2. SLICE THE OTHER LEMON AND STUFF THE CAVITY WITH A FEW SLICES AS WELL AS SMASHED 3 TO 4 SMASHED BAY LEAVES. SCATTER THE REST IN THE CASSEROLE DISH (WITH A LID OR FOIL)
   

3. PUSH YOUR FINGERS UNDER THE SKIN OF THE CHICKEN TO RELEASE IT FROM THE FLESH. IN PARTS, SPOON THE SPICE PASTE UNDER THE SKIN BEFORE SPREADING REMAINING ALL OVER THE CHICKEN
   

4. PLACE IN FRIDGE TO MARINATE FOR 3 TO 4 HOURS
   

5. AFTER THIS TIME, PREHEAT OVEN TO 160 DEGREES FAN FORCED. POUR 150ML OF COLD WATER AROUND SIDE OF CHICKEN. COVER DISH AND TRANSFER TO OVEN. COOK FOR AROUND 1 1/2 HOURS BEFORE REMOVING FROM OVEN. INCREASE TEMPERATURE TO 200 DEGREES
   

6. REMOVE COVER AND BASTE THE CHICKEN WITH THE JUICES
   

7. COOK, UNCOVERED FOR A FURTHER 15 TO 20 MINUTES UNTIL SKIN IS GOLDEN. REMOVE FROM OVEN, REST FOR 5 TO 10 MINUTES
   

8. SERVE WITH FLATBREADS, COUS COUS, CARAMELISED VEGGIES ETC. - ENJOY!

---