I love a Sunday roast, but growing up in a Pakistani family, all our dishes would have an spicy twist to them. Spiced Roast Chicken was one of our favourites growing up. Really simple to prepare and just adds that edge to a simple roast chicken.
Serves: Whole Chicken
Prep Time: 20 mins
Cook Time: 60mins
1 Medium Sized - Whole Chicken
Spiced Marinade for the chicken
250 g Greek yogurt or plain yogurt, full fat
2inch chunk ginger grated
2 tbsp tomato puree
6-8 large cloves garlic crushed
Juice of half a lemon juice
Salt & Pepper to taste
BLEND Roast Chicken Mix (Kashmiri Basaar, Paprika, Garam Masala, Cumin, Coriander Powder)
Mix all the ingredients together in a large bowl, add the yoghurt and mix well.
Take the chicken , make some slashes across the chicken, and using a brush spread the marinade over the chicken, being very generous and using the whole mixture.
Place the chicken into a roasting dish.
Cover the chicken with foil and place into the oven and roast for 20 minutes at 200°C,
Remove the foil, turn the heat down to 180°C and roast for another 30-40 minutes until the chicken is cooked through.
Remove the roast chicken from the oven and allow to rest for 10 minutes before carving and serving.