Fragrant roast chicken

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Video tutorial: Testing/ jointing a cooked chicken

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.

Per serving

379 kcalories, protein 29g, carbohydrate 3g, fat 28 g, saturated fat 12g, fibre 0g, salt 1.96 g

Latest comments and suggestions

• homebrewer

  02 March 2008

  homebrewer commented on this recipe

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

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• Suma

  04 March 2008

  Suma commented on this recipe

  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

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• belacan

  07 April 2008

  belacan rated and commented on this recipe

  

  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?

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• Alexandra

  27 October 2008

  Alexandra rated and commented on this recipe

  

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

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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 spices mix
• 1 tsp smoked paprika , optional
• 200g pot Greek yogurt

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 15 mins

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 spices mix
• 1 tsp smoked paprika , optional
• 200g pot Greek yogurt

Per serving

379 kcalories, protein 29g, carbohydrate 3g, fat 28 g, saturated fat 12g, fibre 0g, salt 1.96 g

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