A great make ahead roast – it’s delicous cold, or eat it straight out of the oven. Yum
Prep:10 mins Cook:1 hrs 15 mins
Nutrition per serving
1 large chicken, about 1.8kg/4lb
2 lemons, halved
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.
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