2 heads of garlic, halved across the middle, plus 2 garlic cloves, crushed
50g butter, softened
2 tsp Ras-el-hanout spices mix
1 tsp smoked paprika, optional
200g pot Greek yogurt
Heat oven to 200C/fan 180C/gas 6. Put
½ a lemon and ½ a garlic head into the
chicken’s cavity, then put into a roasting tray.
Mix butter, garlic and half the spices and
spread over chicken breast and legs. Season
well. Can be prepared up to a day ahead and
kept covered in the fridge. Put the remaining
garlic into the tray and roast chicken for 1 hr.
Mix remaining spices into yogurt and season.
Remove chicken from oven and smother
with yogurt. Spoon some of the juices over,
add the remaining lemon to the tray, then
roast for 15 mins or until the yogurt is golden
and set and the juices run clear. Lift chicken
onto a board, cover and rest for 10 mins
before carving. Serve hot or cold.