Quick Roast Chicken with Lemon and Spices
Recipe by Rachel Allen
Nothing beats roast chicken - except roast chicken that's on your plate in 25 minutes!
Serves 3 to 4
Ingredients
- 1 chicken, jointed into 8 pieces
- Grated rind and juice of 1 lemon
- 1 head of garlic, peeled but cloves left whole
- Seeds of 10 green cardamom pods, crushed
- 1tsp ground coriander seeds
- ¼ - ½ tsp chilli flakes
- ½ tsp ground turmeric
- 50ml olive oil
- Basmatic rice, to serve
Method
- Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, then 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 two ways to cook chicken here. You could cook it directly in the spicy marinade for 1 hour at 150 degrees Celsius. This results in giving everyone a lovely spicy ‘gravy’ to pour over the chicken when eating.
- Or you could cook the chicken quite quickly without the marinade in the oven preheated to 240 degrees Celsius for 25 minutes. This will give a crispy result without 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.
