Ingredients
- 1 kg chicken remove head and feet
- 1 green capsicum remove the seeds and cut into square pieces
- 1 yellow capsicum remove the seeds and cut into square pieces
- 1 red capsicum remove the seeds and cut into square pieces
- 500 g potatoes deskin and cut into large pieces
- 2 carrots deskin and cut into large pieces
- coriander chopped for garnish
Marinate
- 4 cloves garlic minced
- 1 thumb ginger minced
- 120 g Greek plain yoghurt
- 150 g butter softened
- 1 whole lemon zest
- 1/2 lemon goes into chicken's cavity
- 3 tbsp curry powder
- 5 springs coriander chopped coarsely
- 2 tsp salt
Tool
- kitchen string
Instructions
Prepare the chicken
- Deskin and chopped up the garlic and ginger.
- In a large bowl, add in the marinade ingredients and mix it evenly. Rub ¾ of the marinade on the chicken, beneath the skin and the chicken’s cavity.
- Tie up the thighs and wings using the kitchen’s string. Set aside and let it marinate for at least 20 mins.
Prepare the vegetable
- Cut the vegetables in equal sizes.
- Mix the remaining marinade with the vegetables. Spread it on the baking tray lined with aluminium foil.
Roast the chicken
- Pre-heat the oven @ 180 degree Celcius for 20 mins.
- Place whole chicken on the wire rack. Transfer into the middle tray of the oven.
- Insert the vegetables into the lower tray insert.
- Bake the chicken for 1 hour and 20 mins with Brandt’s “Top down heat with fan”.
- Let it rest in the oven for 20 mins before serving. This will retain the juice of the chicken, keeping it moist and tender.