STEP 1

To prepare the potatoes: place each one on a wooden spoon and make a series of slices across the width at 2mm/3mm intervals – the spoon will stop you from cutting all the way through the potatoes. Heat the butter gently, mix with 1 tablespoon of sunflower oil and set aside.

 

To prepare the chicken. Combine RASAKU turmeric paste with tablespoon sunflower oil and the juice of the large lime/lemon, mix well and set aside. Butterfly the chicken – this effectively speeds the cooking time. Carefully stand the whole chicken on its end and with a sharp knife cut lengthwise along one side of the breastbone from top to bottom. Turn the chicken breast side down and press firmly to flatten the chicken. I prefer not to remove the bone – it adds flavour.

 

Place the chicken flat on a roasting tray and season with sea salt generously on each side. Spread the RASAKU turmeric paste mixture all over the chicken and drizzle with lime juice and drizzle with sunflower oil. Add the potatoes to the tray around the chicken, drizzle the potatoes with the butter mixture and freshly ground pepper. Place the tray in the pre-heated oven at 200C/180C fan/gas mark 6.

 

STEP 2

Prepare your vegetables during the first 40 minutes while the chicken is roasting. Cut the aubergine in half lengthwise and then again lengthwise into 3 pieces. Place all the vegetables on a large plate, season with salt, black pepper and drizzle with oil.

 

STEP 3

After 40 minutes remove the chicken on its oven tray from the oven and transfer all the vegetables to surround the chicken. Put the tray back into the oven for another 35-40 minutes.

 

STEP 4

Remove from oven, cut the chicken into 4 portions and serve with the roasted vegetables. Pour any juice from the baking tray into a gravy boat.