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
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
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)
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
PLACE IN FRIDGE TO MARINATE FOR 3 TO 4 HOURS
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
REMOVE COVER AND BASTE THE CHICKEN WITH THE JUICES
COOK, UNCOVERED FOR A FURTHER 15 TO 20 MINUTES UNTIL SKIN IS GOLDEN. REMOVE FROM OVEN, REST FOR 5 TO 10 MINUTES
SERVE WITH FLATBREADS, COUS COUS, CARAMELISED VEGGIES ETC. - ENJOY!
