Spiced Roast Chicken

Bring the intoxicating flavours of the Orient to your table this Christmas.

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Of course, everyone wants to bring out a show stopping main course on Christmas Day. The standard Sunday Roast Chook just won’t cut it for such a special occasion. With my easy marinade, you can tart up that old gal without breaking the budget!

Into a mixing bowl place, 1 cup of plain yoghurt, 3 tablespoons of Panaeng curry paste, 2 tablespoons of garam masala, 2 teaspoons of salt, 1 teaspoon of raw sugar & the juice of 2 limes.

Give that lot a jolly good stir to combine well.

Smear the marinade all over a whole chicken & spoon any leftover marinade into the cavity. That way you’ll get that luscious flavour the whole way through the meat!

Pop the chicken onto a rack in a roasting dish & place into a 180c oven for half of the cooking time before cranking that heat up to 220c for the second half of the cooking time.

Cooking time for chicken is 30 minutes per 500g.

Now you will need to keep an eye on it. Check regularly to ensure the marinade isn’t burning & just cover it in tin foil if it is.

When the juices run clear when you pierce the poultry in the leg joint, the chicken is cooked.

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