Magic Masala Roast Chicken

 

       A great ‘east meets west’ version of the British roast!
      “I’ve got a feeling you going to come back to this one more than once!”


     Ingredients

  • 1 whole medium/large chicken
  • 4-6 tsp Magic Masala depending on the size of your chicken
  • 1/2 juice of medium lemon
  • 4 medium onions peeled and quartered       
  • 5 carrots peeled and chucky chopped 

         Extra trimmings to serve

    • Kale, Cabbage, Broccoli sautéed with garlic
    • Sprouted broccoli
    • Roast potatoes
    • Roast sweet potatoes 

         Preparation

    • Mix masala, coriander and lemon in a small bowl.
    • Cut two deep slits in each breast on the chicken
    • Take the back of a wooden spoon and place in between the flesh and the skin of the chicken and gently tease it in deeper, moving side to side until you separate as much of the chicken and the skin as possible.
    • Massage masala in-between the flesh and skin, into the slits in the breast and all over the outside. Making sure using all the masala mixture completely covering the chicken. *Cover and marinade over night in the fridge if possible or minimum 2hrs.
    • Let chicken rest out of the fridge for an 45mins before placing in a deep tray.
    • Add the onions and carrots in the bottom of the same tray around the chicken. Cover with a large enough piece of foil, so its completely air tight, attaching to the baking tray. Place in the middle of a preheated oven, 220c for 30 minutes. The foil will stop the chicken from drying out and burning. Especially if you have a fan assisted oven.
    • Baste the chicken then, cover again and place back into the oven for a further 30min.
    • Check the chicken is cooked through. You can tell it is cooked by splitting the flesh on the leg. *If it looks watery and pink by the bone then it isn’t ready so cover again and cook checking every 10 minutes.
    • If it looks ready, remove the foil and place back in the oven for a further 5-10mins at 180c keeping an eye on it so *not to burn off all the gravy. This will brown the skin and give it a golden finish.
    • Once the chicken is cooked serve with crispy roast potatoes, roast sweet potatoes, Yorkshire puddings and green vegetables. 
    • Poor the juices from the bottom of the tray.      
             TOP TIP: I love my gravy so I make extra Bistros’ Caramelised Onion Gravy and
             add the juices from the bottom of the tray. Or add a teaspoon of the masala in to
             the ready gravy. It goes perfectly with this dish. Try it!
             Delicious!

     

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