Roast Chicken

This is a perfect recipe for the festive season. The chicken is very moist and succulent and a definite dinner party winner.

Ingredients:


1 whole chicken
1 tbsp butter


For the marinade:


1 inch cinnamon stick
3-4 cloves
2 cardamon pods
4-5 black peppercorns
2 green chillies
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/2 sugar
3-4 garlic cloves
1/2 inch ginger
Juice of 1 lemon
1 stock cube
8-10 fresh coriander leaves
Salt for seasoning


Method:


1. Blend the marinade ingredients into a thick paste with little water. Apply this marinade to the chicken, make sure you put the marinade under the skin and in the cavity. Massage well into the chicken. Cover with cling film and leave in the fridge to marinate overnight.


2. Remove the chicken from the fridge, let it rest for atleast 30 mins. Pre-heat the oven at 200C. Place the chicken in a roasting dish lined with greaseproof paper. Melt the butter and brush on to the chicken.Cover with foil to avoid the meat from drying out. 


3. Place in the oven, reduce heat to 180C and cook for atleast 1 to 1.5 hour. You can check if chicken is ready by  making a small slit in the leg, if the juices run clear the meat is cooked. Remove the foil and cook for a further 15 minutes to brown and crisp the skin. Make sure to baste the chicken occasionally with the juices to keep the chicken moist.


4. Serve the chicken with roast potatoes, carrots, onions and brussels sprouts.