Mix a few spices, slice a few spuds, throw it all in a pot and let the oven do it’s magic…… This is not your ordinary roast chicken though, the Indian flavours make it a much more interesting offering.
Indian Pot Roast Chicken
From 'Leon, Naturally Fast Food' by Henry Dimbleby and John Vincent
Preheat the oven to 190oC.
Mix the garlic, yoghurt, spices and chilli in a bowl.
Slice the unpeeled potatoes fairly thinly and place them in a large casserole dish with the oil.
Halve the lemon and slice one half finely and add these to the potatoes with some salt and pepper.
Smear the yoghurt mixture over the chicken and place it on top of the potatoes.
Put the other half of the lemon in the cavity of the bird.
Cook, covered for 1 hour, then remove the lid and cook for another 30 minutes to an hour depending on the size of the chicken.
Remove the chicken from the casserole and place on a board to carve.
Put the potatoes into a serving dish and sprinkle with the coriander leaves.