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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is based of a Madhur Jaffrey recipe, however a little less fiddely. I also thought the flavours would penetrate more if put under the skin. I think this might be my go to recipe from now on for roast chicken. Ingredients:
3 1/4 lbs whole chickens |
1/4 cup lemon juice |
2 inches piece peeled ginger |
3 garlic cloves |
1/2 jalapeno pepper, seeds removed |
1 teaspoon salt |
2 tablespoons olive oil |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
Directions:
1. Preheat the oven and an appropriately sized roasting tray to 425 degrees F.
2. Wash your chicken inside and out and pat dry with kitchen paper.
3. Using your fingers, part the breast skin from the breast meat, I use a spoon to gently separate the skin from breast. Be careful not to rip the skin.
4. I also like to slash the thigh meat to allow the heat to penetrate a little more. This way the thights cook at the same rate as the breasts.
5. Place lemon juice, ginger, garlic, chilies, salt, oil, cumin, coriander, and chili in a blender and process to a runny puree, leave a few chunks.
6. Pour some puree into the cavities between the breast skin and meat. Pour the rest over the chicken and into slits on the thighs. Set chicken aside for 30 minutes.
7. Roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170°F.
8. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
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