This aromatic roast chicken is full of incredible flavours, such as fresh ginger, coriander, and, of course, green chilli. Pair with a cooling fresh mint raita and herby cauli-rice for a delicious, satiating supper!
Depending on the size of chicken, this recipe could easily serve a family of four or, what I often do, roast it on a Sunday and save the leftovers for Monday’s lunch. That way I can enjoy a flavoursome and nutritious meal, without the hassle of preparing food or the compromise of buying a pre-made option.
- 1 organic, free-range chicken
- 6 garlic cloves, crushed
- 30g fresh green chilli, finely sliced
- 30g fresh ginger, grated
- 2 large handfuls of fresh coriander (about 25g), roughly torn
- 1 lime, juiced
- 1½ teaspoons fenugreek seeds, finely ground
- 1 teaspoon coriander seeds, finely ground
- 1½ tablespoons grass-fed butter
- Preheat the oven to 200ºC.
- First, make the paste by adding the crushed garlic, green chilli, ginger, fresh coriander, lime juice, and ground spices to a pestle and mortar. Grind until a coarse consistency is achieved.
- Grease a large ceramic dish with the butter. Place the chicken in the dish.
- Using a sharp knife, make four small, horizontal incisions in the chicken skin. Using fingers or the handle of a teaspoon, fill each hole with a moderate amount of paste, ensuring it is spread evenly under the skin.
- Spread the remaining paste all over the outside of the chicken, and add a small amount inside the cavity.
- Add a small amount of water to the bottom of the dish to help retain the chicken’s moisture.
- Place the chicken into the oven and cook for the advised time given on the packaging. After about 30 minutes remove the chicken from the oven, baste, and cover to prevent the chicken skin catching. Return to the oven and continue cooking.