Name Spicy_coated roast chicken


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1,200 g/2 1/2 lb free-range
1 lemon
salt and freshly ground pepper
4 springs fresh thyme
50 g/2 oz butter
1 tablespoon curry powder
100 ml/4 fl oz white wine

Preparation. Chicken should be at room temperature. Preheat the oven to 200 °C/400 °F. Slice half the lemon, and squeeze the juice from the other half. Blot the chicken dry with paper towel and rub the chicken inside with salt and pepper. Stuff the bird with the lemon slices, sprigs of thyme and 25 g/1 oz butter. Close the cavity with a toothpick.
• Melt the remaining butter in a small saucepan and add the chilli powder, curry powder and salt and pepper to taste. Brush the chicken with the spicy butter and bind the legs together. Transfer the chicken to a roasting tin and place on a rack in the middle of the oven.
• Roast the chicken for around 1-1 1/2 hrs until golden brown and tender. Frequently baste with the cooking juices. Cover the chicken with foil if it becomes too brown. Remove the chicken from the oven and leave to rest for 5 minutes.
• Add the lemon juice and white wine to the juices in the roasting tin and boil rapidly over a high heat to reduce to a thin sauce. To serve. Bring the chicken to the table and carve. Serve the sauce separately.
• Delicious with broccoli and pan-fried potatoes.
Preparation/cooking: approx.
1 1/2 hours
Contains per serving: 1112 kJ/ 268 kcal.
18 g protein, 19 g fat, 0 g carbohydrate
Stuff the chicken with a mixture of fried onions, mushrooms, garlic and a handful of finely chopped hazelnuts.
4 servings

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