Total time
110 mins
Prep
20 mins
Cook
90 mins
Per head
£2.14
Difficulty
Medium
A whole chicken scored to the bone and rubbed all over with a hand-blended paste of green chillies, garlic, ginger, cloves, butter and yoghurt. Slow-roasted then finished on the grill for a deep, caramelised crust. Served with par-roasted potatoes, peppers, broccoli and carrots. Jamuna's weekend roast.
Did you know?
Marinating chicken in yoghurt before roasting is a technique borrowed from tandoor cooking across South Asia - the lactic acid in the yoghurt gently breaks down the proteins in the meat, making it more tender and helping the spiced paste penetrate deeper than a dry rub ever could. Combined with scoring the flesh all the way to the bone, you get flavour that runs through the whole bird, not just the surface.
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Ingredients
- 750g, scored deeply to the bone whole chicken
- 3 green chillies
- 4 (crushed) garlic
- 10g, grated ginger
- 2 cloves
- 30g onion
- ¼ tsp salt
- ¼ tsp, ground black pepper
- 1½ tbsp butter
- 1½ tbsp, plain yoghurt
- ¾ tbsp lemon juice
- 200g, par-boiled potato
- 1 (cut into strips) red bell pepper
- 100g, cut into florets broccoli
- 100g, cut into batons carrot
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Roast Chicken
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