Potatoes Served With Spicy Indian Roast Chicken
Serves 4. The potatoes soak up all the chicken juices and Indian spices. Just delicious!
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Directions
- Place the chicken on a work surface and insert the lemon into the cavity. Tie the legs together with kitchen string.
- Mix the butter with the garlic, turmeric, cumin, coriander, and chilli flakes until well combined.
- Loosen the skin from the breast and evenly spread the butter mixture under the skin. Season the chicken well over. Preheat the oven to 180°C.
- Place the chicken on a roasting rack and place an oven tray underneath. Roast for about 45 minutes.
- Carefully remove the tray from the oven, add the potatoes and continue to roast until the chicken is cooked and the potatoes are golden, about 20 minutes more. Serve while still hot with vine tomatoes, if using.
Ingredients
- 1 whole chicken, cleaned
- ½ lemon
- 60 ml butter, at room temperature
- 2 garlic cloves, finely chopped
- 5 ml ground turmeric
- 10 ml ground cumin
- 10 ml ground coriander
- 10 ml chilli flakes
- Salt, to taste
- 45 ml fresh coriander
- 3 potatoes, skin on, quartered and boiled until just tender
- Tomatoes on the vine, to serve (optional)