Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast chicken with spiced masala butter
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 50g, softened butter
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- 1 clove, crushed garlic
- 1.5kg whole chicken
- 2, each cut into 4 rounds lemons
- 500g steamed basmati rice
- to serve naans
- to serve coriander leaves
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Mash the butter with the spices and garlic, and season well. Working from the top end of the bird, push clean hands between the breasts and skin to create two large pockets. Push all but 1 tbsp of the spiced butter down each pocket and smooth over the breast to help distribute it. Rub the left-over butter over the legs and the rest of the chicken.
- STEP 2
Put the chicken in a roasting tin on top f the lemon slices and roast for 1 hour 20 minutes. Take out and rest for 20 minutes under loose foil. While the chicken is resting, tip the basmati rice into the roasting tin and stir. Cover then put back in the oven for 10 minutes to heat through. Serve with the lemon rice, naans and a sprinkling of coriander.
