I had a whole chicken lying around the other day and I didn’t fancy the same old Mediterranean recipes that I usually do so I went for something a little different. I adore Indian flavours and inspired by a cumin chicken recipe I’ve made in the past I decided to use an Indian spice rub on my chicken. The chicken comes out, moist and very fragrant and served between two there’s plenty for leftovers! I served my roasted chicken with the spicy potatoes and peas that I shared with you on Monday, this chicken comes in at 215 calories per portion.
Ingredients – Serves 2 with leftovers
1 Whole Chicken, to serve 2-3
1 & 1/2 Tablespoons of Olive Oil
1 Teaspoon of Cumin
1 Teaspoon of Coriander
1/2 Teaspoon of Turmeric
A Pinch of Chilli Flakes
Salt & Pepper, to season
Half a Lemon
1. Preheat the oven to 225c. Combine the oil and spices in a bowl, add the chilli flakes and salt & pepper. Using a pastry brush, brush the oil mixture over the chicken making sure it is fully covered.
2. Pop the half a lemon up the chickens cavity and put the chicken in the hot oven for the recommended time.
3. Check the chicken every 20 minutes and if it is browning too quickly cover with foil and pop back in the oven. Once cooked, leave to cool for 10 minutes the carve and serve!