Spicy roast chicken, rice and a bit on the side

I nicked this idea from Jamie's Great Britain, having watched him make it and considering how much it made us dribble I thought I'd give it ago but slightly adapted of course.

Top Tip Essential: Marinade for at least one hour

Crucials

• One whole chicken
• Three big cloves of garlic
• Thumb size piece of ginger
• Three small fresh red chillis
• Two big spoonfulls of tomato puree
• One spoonfull of ground coriander
• One spoonfull of turmeric
• One spoonfull of garam masala
• One spoonfull of curry powder
• One tea-spoonfull of dry chilli
• Two lemon
• One spoonfull of sea salt
• One tea-spoonfull of pepper
• Two big spoonfulls of natural yoghurt
• Half a red onion
• A quarter of cucumber
• 10 small plum tomatoes
• Glug of olive oil
• Glug of white wine vinegar

Making the marinade

• Grate the garlic cloves and the ginger into a mixing bowl
• Squeeze in one whole lemon
• Add the chillis, coriander, tomato puree, turmeric, garam masala, curry powder, sea salt, pepper and yoghurt and stir into a thick paste
• Place the chicken into a dish and slice through the skin and the chicken meat all over the breast and legs
• Make pockets under the skin and deepen the slices
• Fill the pockets with the marinade and work it into the chicken and over and under the skin so it's covered
• Marinade for as long as possible in the fridge

A good roasting

• Heat the oven on 225 degrees
• Place the chicken into a roasting tray and shove half a lemon squeezed slightly into the cavity
• Place on the middle of the oven and roast for approx 1.5-2  hours
• Baste the chicken every half hour with the juices
• It needs to look burnt on the outside because of the yoghurt, which you can scrape off after

A bit on the Side

• Chop the tomatoes, red onion and cucumber into small pieces
• Season with salt and pepper
• Add a glug of white wine vinegar
• Add a glug of olive oil
• Stir and serve

Serve with basmati rice and a squeeze of lemon...delicious

So annoyed, it looked so delicious i couldn't wait to cut into it and so forgot to take a pic of the whole chicken straight from the oven!

It was soooo good, we had second helpings and there's plenty left over for lunch tomorrow x