OK, ok I make a lot of roast chicken! There are a few reasons for this though! 1. It’s more economical than buying breasts and thighs separately 2. It’s the best way to get a lot of flavour in with a minimum of effort 3. Well, it’s roast chicken and I’m British and 4. I’ve been eating a lot of salads lately, particularly for work lunches and cold roast chicken is a great way to get some relatively lean protein in without filling your life with dull flavours.
You will need:
1 medium to large whole chicken
1 pot Greek yoghurt – I think this one was about 150ml but I used the surplus to make a dressing. Probably about 100 ml would be enough
4 tsp rose Harissa. I had a jar of this in the fridge, but you can buy it in the speciality foods section in Tesco, or fresher from your local deli
4 cloves garlic
1 knob ginger
Salt and pepper
1. Mix about 100 ml of the yoghurt with the Harissa. Grate in 2 cloves of garlic and all the ginger. Season, mix and spread all over the chicken. Allow this to stand outside the fridge for around 30 mins.
3. Cut the onion into sixths and the lemon into quarters.
5. Line a large baking tray and add on the onion segments, remaining garlic and half of the lemon. Stuff the other half of the lemon inside the chicken’s cavity.
7. Turn the tray again about half an hour from the end. This one cooked in 1 hour 55. Remove from the oven and rest. You can check it’s cooked with a temperature probe or check the juices are running clear when you stab the thickest part of the thigh with a scewer if you’re nervous that you might not have cooked it through.
8. Allow to cool then carve. I actually removed one of the breasts about half an hour after removing from the oven, as I had it warm with vegetables for supper. Once picked, it still gave me a good dinner plateful of meat.