Fragrant roast chicken

Fragrant roast chicken

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level



Serves 6

A great make ahead roast - it's delicous cold, or eat it straight out of the oven. Yum

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 large chicken, about 1.8kg/4lb
  • 2 lemons, halved
  • 2 heads of garlic, halved across the middle, plus 2 garlic cloves, crushed
  • 50g butter, softened
  • 2 tsp Ras-el-hanout spices mix
  • 1 tsp smoked paprika, optional
  • 200g pot Greek yogurt

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  1. Heat oven to 200C/fan 180C/gas 6. Put ½ a lemon and ½ a garlic head into the chicken’s cavity, then put into a roasting tray. Mix butter, garlic and half the spices and spread over chicken breast and legs. Season well. Can be prepared up to a day ahead and kept covered in the fridge. Put the remaining garlic into the tray and roast chicken for 1 hr. Mix remaining spices into yogurt and season.
  2. Remove chicken from oven and smother with yogurt. Spoon some of the juices over, add the remaining lemon to the tray, then roast for 15 mins or until the yogurt is golden and set and the juices run clear. Lift chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold.

Recipe from Good Food magazine, June 2007

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caroljefferson's picture

just made this on a rainy afternoon in France, looks and smells delicious!!

alanwoodie's picture
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Great flavours any easy to do...makes a change from plain old roast chicken.

GVB's picture
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I thought this was nice but nothing more. I also increased the spice and served with a salad and garlic and chilli roasties. I might make again but not in a major hurry.

alexandraswift's picture
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Made in the romertopf and put potatoes underneath it was excellent.

belacan's picture
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I've been wanting to make this since I got the recipe from June '07 issue. I've finally found Bart's Ras el-Hanout spice from Tesco's last weekend and made this last night.
It turned out superb, especially with that hint of lemon mixed with the juices from the bird. However, I would increase the measurement to 2 tablespoon of the spice, instead of teaspoon, as it is actually quite mild and subtle.

How did you get on with yours, Suma?

imelda's picture

it's a mix of black pepper, coriander, ginger, paprika, allspice, cardamom, mace, nutmeg, tumeric, cayenne, cloves and rose petals. That's the ingredients on the label of a jar of Bart's Ras el hanout! I've just made this and it's in the oven so can't yet let you know what it tastes like

homebrewer's picture

G'day all,
so what is...... Ras-el-hanout spices mix?
answers in words of one syllable please.