- 1 large chicken, about 1.8kg/4lb
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 lemon, halved
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
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 50g butter, softened
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
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.
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.