This roast chicken is spiced up with an indian marinade and perked up by the lemon and onions that it is stuffed with. Perfect for any occasion from Sunday lunch or simple weeknight dinner. Delicious with roast potatoes, a crisp green salad and a crispy white wine!
Preparation time: 15 minutes Cooking time: 1.5 hours
1 Whole Chicken (approximately 1.5kg)
3 cloves garlic
1 tsp chilli powder
1 tsp turmeric
1 tsp cummin powder
1 tspn salt
2 tablespoons olive oil
8-10 springs of thyme
1 lemon cut into quarters
1 onion cut into quarters
Pre-heat oven to 180 degrees celcius.
Pound garlic cloves in a mortar and pestle.
Make marinade by mixing together chilli powder, turmeric powder, cummin powder, salt, crushed garlic and oil in a bowl.
Pat chicken dry, rub inside of chicken with ¼ of the marinade. Place a few springs of thyme inside the chicken, then stuff with equal amounts of the lemon and onions. (Save any leftover onions and lemon)
Truss the chicken tying together chicken legs with kitchen twine. I also use small metal skewers to close the cavity but this is not essential.
Rub the outside of the chicken with rest of marinade.
Line roasting pan with baking paper.
Lay a “bed” for the chicken with the rest of thyme sprigs, place chicken on thyme.
Throw in any leftover lemon or onion if you have any.
Roast chicken in oven for approximately 1.5 hours, checking to see if cooked by inserting skewer in the thickest part of thigh. If the chicken is cooked the juices will run clear with no sign of pink.
Remove from oven and let the chicken rest for 5-10 minutes. Then remove the lemon and onion and discard before carving.Serve hot or at room temperature.