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Fragrant roast chicken

Fragrant roast chicken

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(4 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins

Easy

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: per serving

  • kcal379
  • fat28g
  • saturates12g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein29g
  • salt1.96g
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Ingredients

  • 1 large chicken, about 1.8kg/4lb

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 lemon, halved

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 heads of garlic, halved across the middle, plus 2 garlic cloves, crushed

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 50g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp Ras-el-hanout spice mix
  • 1 tsp smoked paprika, optional
  • 200g pot Greek yogurt

Method

  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.

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Comments, questions and tips

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Comments (7)

caroljefferson's picture

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

alanwoodie's picture
5

Great flavours any easy to do...makes a change from plain old roast chicken.

GVB's picture
3

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
5

Made in the romertopf and put potatoes underneath it was excellent.

belacan's picture
5

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.

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