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.
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| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
-6
|
Ingredients
- 3 cloves garlic grated
- 4 tbsp natural yoghurt I use goat's
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp chilli powder
- 750 g charlotte or new potatoes or I use sweet potatoes
- 1 tsp vegetable oil I use ghee
- 1 lemon
- 1 whole chicken
- Handful fresh coriander leaves
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- 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.
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