Name: Fragrant roast chicken
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Moroccan
Ingredients: 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 spice mix; 1 tsp smoked paprika optional; 200g pot Greek yogurt

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Fragrant roast chicken

Fragrant roast chicken

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

A star rating of 4.3 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 spice

mix
1 tsp smoked paprika

optional
200g pot Greek yogurt

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Nutrition: per serving

kcal379
fat28g
saturates12g
carbs3g
sugars2g
fibre0g
protein29g
salt1.96g

Method

step 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.
step 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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A star rating of 4.3 out of 5.7 ratings

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