Ingredients
- 2.1 kg whole chicken
- 2 large onions (roughly chopped)
- 2 large red chillies (left whole)
- 1 medium green pepper (loosely chopped)
- 1 large bulb of garlic (top sliced)
- 2 tbsp extra virgin olive oil
- 400 gram tin of cherry tomatoes
- 2 tbsp honey
- 1 lemon (juice only)
Spice blend
- 1 tbsp ground coriander
- 2 tsp paprika
- 1 tsp garam masala
- 1 tsp garlic granules
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp ground fenugreek
- 1 tsp salt
- 1 tsp pepper
Instructions
- Pre heat the oven to fan 180
- To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard or if you prefer, keep to make a stock/bone broth.
- Turn the chicken over and push down firmly on the breastbone to flatten out.
- Add the onions, pepper, garlic bulb and red chillies to a roasting tray before placing the spatchcock chicken on top.
- Place all the spices onto the chicken along with 2 tbsp of extra virgin olive oil. Rub the spice blend into the chicken and vegetables until fully coated.
- Whack the tray in the oven for 45 minutes.
- After 45 minutes, remove the tray and add the tin of cherry tomatoes and lemon juice around the side of the chicken in the tray. Make sure not to add the ingredients over the skin as you want it to stay nice and crispy. Squeeze the honey all over the top of the chicken before placing back in the oven for a further 45 minutes. Ovens vary so make sure to check the internal temperature is at least 65℃
- Allow to rest for 20 minutes before serving.
Notes
Serving suggestions:
Slice the chicken and add it to a flatbread with the curry spiced sauce, along with some coleslaw and a side of asparagus.
Serve with crispy wedges, tenderstem broccoli and corn on the cob.
Shred the chicken and serve on top of rice before covering in the beautiful curry spiced sauce.
There are so many things you can do with a whole roasted chicken and this recipe ticks all the boxes. It’s delicious, highly nutritious and the spice blend is full of health benefits.
Nutrition
Serving: 1 Serving | Calories: 491kcal | Carbohydrates: 21g | Protein: 34g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 600mg | Potassium: 729mg | Fiber: 4g | Sugar: 13g | Vitamin A: 659IU | Vitamin C: 63mg | Calcium: 73mg | Iron: 3mg
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