Quick Roast Chicken With Lemon And Spices
Recipe by Rachel Allen from Rachel's Favourite Food
You can make this and pop it into the oven straight away or you can have it marinading in the fridge all day. Then all you have to do in the evening is throw it in to the hot oven and 25 mins later it is ready. Easy !
Serves 4 to 6
Ingredients
The Chicken
- 1 Chicken jointed into 8 pieces
- grated rind and juice of 1 Lemon
- 1 head Garlic peeled only
- 10 cardamom pods seeds only - crushed
- 1 teaspoon Coriander ground
- ½ teaspoon Chilli Flake
- ½ teaspoon Turmeric ground
- 50 ml Olive Oil
Cucumber Raita
- 1 Tub of Greek yellowfin tuna belly
- ½ Cucumber seeded and finely diced
- 2 tablespoons Chopped Coriander or mint
- Salt & Pepper
- 4 Tomatoes optional
Method
The Chicken
- Put the chicken pieces into a bowl.
- Mix the rest of the ingredients together and add to the chicken.
- Toss with your hands to cover the chicken with the spicy marinade.
- Leave to marinade for 1-2 hours if possible.
- There are two ways to cook the chicken here: Either in the spicy marinade for 1 hour at 150c - This way results in a lovely juicy dish giving everyone enough spicy ‘gravy’ to pour over the chicken when eating.Or you could cook the chicken quite quickly in an oven preheated at 250c for 25 mins -This will give you a crispy result with not very much juice but delicious all the same.
- Either way, sprinkle salt over the chicken just before it goes in the oven.If you put the salt in the marinade from the beginning the chicken tends to dry out a bit.
- Serve with basmati rice (See my Recipe) or lemon roast
Cucumber Raita
- Put the yoghurt into a bowl.
- Add the cucumber, coriander and some salt and pepper to taste. Chopped tomatoes can also be added into this
Notes & Tips
* This chicken recipe is very good cooked on the barbeque * This really needs a raita of sorts - try a cooling
