Normally I would just roast a chicken with some garlic, salt, pepper and maybe some rosemary but I fancied doing something a little different with a whole chicken. You could make any sort of marinade to go with it but I chose an Indian style mix. It could be eaten hot or cold, great for leftovers too!
I served mine with some crispy new potatoes, salad and a minty dip.
1 whole medium chicken
1 medium white onion
2 garlic cloves
2 tsp garam masala
2 tsp cumin
1 tsp tumeric
2cm cubed fresh ginger
2tbsp lemon juice
2 tbsp tomato puree
Pinch chilli flakes
Salt and pepper
1kg new potatoes
4 tbsp creme fraiche
Handful fresh mint
2. Place the onion, garlic, ginger in a food processor/blender and blend under they have broken down a bit then add the lemon juice, tomato puree, spices, margerine and oil. If you don’t have a blender then just chop everything finely- the paste won’t be as smooth but should still work.
3. Smother the chicken with the marinade making sure it’s even all over.
4. Place the chicken in the fridge for a few hours (or however long you have) to allow the flavours to seep in. Preheat the oven to 170C/Gas mark 4.
5. Cooking time will depend on the size of the chicken and should say on the label if you buy it from the supermarket or you can find cooking times easily online. Mine took about 2 hours- cover the chicken with tin foil for the first half of cooking and then remove the foil for the final half to brown the skin.
6. Whilst the chicken is roasting you can make your sides- I par boiled my new potatoes and then roasted them in the oven for about 40 minutes with olive oil, salt and pepper.
7. Simply tear the fresh mint, add to the creme fraiche and season with salt, pepper and some lemon juice.
8. Allow the chicken to stand for about 10 minutes and then carve.