WHOLE ROAST CHICKEN
with spicy turmeric paste
A fuss-free recipe for a favourite dish
Roasting a whole chicken is the perfect meal for a family of four and equally it’s a cost-effective treat for two or one, generating delicious leftovers. Serve with veggies, roast or boiled potatoes or rice.
1 x 1.4kg medium-sized free-range whole chicken
1 tablespoon (about 40 gr)
RASAKU turmeric paste add more if you prefer more spice
Juice of 1 large lime or lemon
2 tablespoons sunflower oil
Seasoning: salt and black pepper to taste
Heat oven to 200C/180C fan/gas 6. Season the chicken with salt and black pepper inside and out. Taking care not to tear it, lift the skin at the base of the chicken breast to push half a teaspoon of RASAKU turmeric paste between skin and meat each side of the breastbone. Using a spoon on the outside of the skin gently spread the RASAKU turmeric paste (between skin and meat) as far as you can either side of the breastbone – this will add even more flavour during cooking.
Mix the rest of the paste with lime juice, season with salt and brush this mixture all over the chicken, inside and out. Lastly, drizzle the bird with sunflower oil.
Place the chicken in a roasting tray in the oven and cook for 1 hour and 20-30 minutes. This gives you plenty of time to decide on and prepare your favourite vegetables.
Serving: remove the chicken from the oven and let it rest for about 5 minutes. Serve accompanied by your preference: steamed rice, roast or boiled potatoes, and the other vegetables of your choice. Collect the liquid from the baking tray as a ‘jus’ to serve with the meal.