What you need:

For the marinade:
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric
Lemon juice from 1 ½ to 2 lemons depending on the size and juiciness (I used 1 ½)
½ or 1 scotch bonnet pepper diced finely
3 tbsps oil
Leaves from 3 or 4 thyme sprigs
Some Italian parsley chopped up
Some savoury chopped up
½ tsp cumin powder
Salt to taste
Black pepper to taste
3 tbsps Worcestershire sauce
A handful chopped cilantro
½ cup yoghurt (I used 1 but I recommend 1/2 only)
1 ½ tbsps Kissan Tandoori Masala
1 chicken skinless and cleaned 5 to 6 pounds

For stuffing and vegetable rack:
A handful savoury sprigs whole
Half a lemon
3 celery stalks chopped
1 sweet potato peeled and cubed
2 russet potatoes cubed
1 onion cubed
¼ cup cranberries
½ or a whole scotch bonnet pepper for flavour
Salt to taste
Black pepper to taste
Twine

How to:

  1. Make deep barbecue slits in the clean chicken 
  2. Mix together all the ingredients for the marinade and rub into the chicken well
  3. Cover and marinate for 24 to 48 hours in the coldest section of your fridge 
  4. Remove from the fridge and set aside while you prepare everything else
  5. Preheat the oven to 350 degrees
  6. Cut up all the vegetables for the roasting pan and place them in the roasting pan, sprinkling some salt and pepper unto them 
  7. Stuff the chicken with some of the chopped celery, all of the savoury, and then add the halved lemon (make some slits in the lemon) 
  8. Close it up as best as you can with twine (it’s a slippery business) 
  9. Place the chicken on top of the veggies and pour the rest of the marinade unto the chicken and vegetables if you want to
  10. Bake covered for 40 minutes then baste 
  11. Bake covered for another 20 minutes, baste, then use the baster to take out excess juices from the pan and discard into the sink
  12. Bake uncovered for 15 minutes then baste 
  13. Bake uncovered for 15 minutes again- this dries out any excess liquid and gives the chicken a nice rich colour
  14. Check the internal temperature of the chicken- it should not be less than 65/70 degrees at the breast
  15. Plate the chicken and the veggies around it, let sit for 10 minutes then slice
  16. Serve warm with some greens 

ENJOY!

P.S: The cooking time is based on the size of the chicken I used. Please adjust ingredients and cooking time based on the weight of the chicken you use and to be safe, simply check the internal temperature of the chicken!