Roast Chicken

Roast Chicken 

 

Ingredients:

• Chicken with Skin 1Whole, Butterflied (Skin on) 1.5 Kg
• Cumin seed 1 tsp
• Coriander seed 1tbsp
• Dried Chilies whole 3
• Ginger minced 1 tbsp
• Garlic minced 2 tbsp
• Hot Paprika 1 tsp level
• Lemon Juice Half Lemon
• Lemon Zest 1 Lemon
• Olive Oil 2tbsp
• Salt and Pepper to taste

Method:

• Toast cumin seeds, coriander seeds and whole dried chilies in a dry frying pan until fragrant. Grind them in a mortar and pestle or a spice grinder into a powder.

To make marinade:

• Combine spice mix with minced garlic, ginger, paprika, honey, lemon juice/zest, olive oil and season with salt and pepper to taste. Butterfly the chicken and liberally rub the marinade all over the chicken and leave in the fridge to marinate overnight or at least 3 hours. Roast chicken in preheated oven at 180C. Be sure to place the chicken on a wire rack, with a water tray underneath to create steam that will help the chicken cooking process. Roast chicken for 55-60 minutes, or until cooked through. Raise the heat to 200c in the last 20 minutes of cooking. To check if the chicken is cooked, pierce the skin and if clear juice comes out, the chicken is cooked.

Tzatziki Sauce:

Ingredients:

• Cucumbers 3
• Yogurt 1 kgs
• Garlic Clove Crushed 3-4
• Fresh Lemon Juice 1 tbsp
• Dill finely chopped 1tbsp
• Olive Oil 2tbsp
• Salt and pepper to taste

Method

• Cut the cucumber lengthways and deseed the cucumber with a spoon. Chop the cucumber in small cubes. Whip the yogurt with lemon juice and olive oil. Mix cucumber, garlic and dill to the yogurt mixture and season with salt and pepper.