Indian Roast Chicken

Name: Indian Roast Chicken
Prep time: 120 min
Total time: 90 min
Ingredients: 2 tbsp melted butter; 3 tbsp tandoori paste; salt & pepper; 1 whole chicken; 1 lemon; quartered; 4 potatoes; peeled and cut into chunks; 2 tbsp olive oil; To serve: mint raita and mango chutney

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- Prep Time
- 120 Minutes
- Cook Time
- 90 Minutes
- Serves
- 4 People
- Difficulty Level

Spice up your Sunday roast with this yummy alternative to an average roast chicken – Indian Roast Chicken.

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Ingredients

2 tbsp melted butter
3 tbsp tandoori paste
salt & pepper
1 whole chicken
1 lemon, quartered
4 potatoes, peeled and cut into chunks
2 tbsp olive oil
To serve: mint raita and mango chutney

Instructions

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.
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.
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.
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.