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