INDIAN SPICED ROAST CHICKEN
Whole Indian-spicedroast chicken is juicy, delicious, and perfect for a Sunday family dinner served with freshand cooling raita, roastedpotatoes, spiced cauliflower and a crisp salad.
Ingredients
- 2 kg Chicken
- 1 tbsp Gee or butter, oil or a mixture
- 2 Garlic cloves crushed
- 1 tsp Tumeric ground and dried
- 1 tsp Cumin ground and dried
- 1 tsp Coriander ground and dried
- 1 tsp Chilli ground and dried
- ½ tsp Black pepper coursly ground
- Salt to taste
- ½ Lemon placed in the cavity
Instructions
- Preheat the oven to 150°C.
- Combine all the spices, gee (or oil, butter or a mixture) and mix well.
- Loosen the skin over the chicken breast then place the spice mixture over the chicken, under the skin and add the rest o the cavity.
- Place the chicken on a roasting rack and put an oven tray underneath where you can add your vegetables after half the roasting time if you want to. They will soak up all the nice juices.
- Place into the oven and allow to roast for 1,5-2 hrs depending on the size of the bird. Chicken should be 71°C when done. Remove the roast chicken from the oven and allow to rest for10 minutes before carving and serving.
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