Try this twist on a roast chicken, or make our classic roast chicken recipe here.
Ingredients
- butter 50g, softened
- ground turmeric 1½ tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- mild chilli powder ½ tsp
- garlic 1 clove, crushed
- whole chicken 1.5kg
- lemons 2, each cut into 4 rounds
- steamed basmati rice 500g
- naans to serve
- coriander leaves to serve
Method
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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.
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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.
*This recipe is gluten free according to industry standards
Fancy trying our roast chicken with pomegranate and mint? Click here for the recipe
Nutritional Information
- Kcals 456
- Fat 23.5g
- Saturates 8.9g
- Carbs 26.2g
- Sugars 0.7g
- Fibre 1.4g
- Protein 34.2g
- Salt 0.6g
