Lorraine Pascale's Easter Roast Chicken With A Spicy Twist

30/03/2015 15:16 | Updated 30 May 2015

Lorraine Pascale's Easter roast chicken with a spicy twist

Easter lunch doesn't have to be bland. Why not give your Sunday roast chicken a twist with this fantastically spicy and aromatic recipe from Lorraine Pascale's cookbook 'How to Be a Better Cook'? Lorraine says: "This chicken would be lovely served with roast potatoes, rice or griddled flatbreads, salad and minted yoghurt."

Serves 4

100g full-fat natural yoghurt

2 tbsp fresh lemon juice

1 tsp ground coriander

1 tsp garam masala (find it with the other spices in the supermarket)

1 tsp ground cumin

1 tsp medium or hot chilli powder

2.5cm piece of fresh ginger, peeled and finely grated

2 garlic cloves, crushed

1.8kg whole chicken

Flaked sea salt and freshly ground black pepper

1. Mix the yoghurt, lemon juice, spices, ginger, garlic and food colouring, if using, in a large, deep bowl. Using a sharp knife, carefully slash the chicken a few times through the thickest parts of the breast and legs.

2. Holding the chicken over the bowl, slather the marinade all over the breasts and legs. Then place it breast-side down in the bowl, cover and leave to marinate in the fridge for at least 1 hour, but up to 6 preferably. When ready to cook the chicken, preheat the oven to 200C/Gas 6.

3. Take the chicken out of the marinade and place it breast-side up in a roasting tin. Smear any marinade remaining in the bowl over the chicken, season with salt and pepper and cover loosely with tin foil. The chicken doesn't look pretty at this point, but don't worry, it will be amazing once roasted.

4. Roast in the oven for 1½ hours, basting every so often and removing the foil after an hour.

5. Once the chicken has had its time, remove it from the oven and test to see if it is cooked by inserting a small sharp knife into the thickest part of the bird. If the juices are not running clear, then return to the oven, testing it again every 5 minutes or so, until fully cooked. Once cooked, cover with tin foil and leave to rest for 15 minutes. This will allow the chicken to become more juicy and the temperature in the bird to even out.

6. Chop up and serve with whatever you fancy.

For more family recipes go to Keith's Reluctant Housedad's Recipe Shed

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