Mixed vegetable tagine
This low fat supper is great served with couscous mixed with a handful of raisins.
Fragrant roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 large chickenabout 1.8kg/4lb
- 2 lemonshalved
- 2 heads of garlichalved across the middle, plus 2 garlic cloves, crushed
- 50g buttersoftened
- 2 tsp Ras-el-hanout spicemix
- 1 tsp smoked paprikaoptional
- 200g pot Greek yogurt
Nutrition: per serving
- kcal379
- fat28g
- saturates12g
- carbs3g
- sugars2g
- fibre0g
- protein29g
- salt1.96g
Method
step 1
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.
step 2
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.
