Instructions

1. In a bowl, mix the butter and tandoori paste together. Rub all over the chicken, inside and out, cover and leave to marinate for 2 hours or overnight in the fridge.
2. Preheat the oven to 190C/375F/gas mark 5. Place the chicken in a roasting tin and scatter the potato chunks around it, sprinkling with olive oil and salt and pepper. Place the lemon inside the chicken carcass.
3. Roast for 1 ½ hours, basting every 30 minutes or so. If the chicken starts to brown too quickly, cover loosely with foil. Check that the chicken is cooked by piercing the thigh; if the juices run clear, it is cooked.
4. Allow the chicken to rest for at least 20 minutes, keeping the potatoes warm in a low oven. Serve with mint raita and mango chutney.