Indian-spiced roast chicken

• servings: 4

Ingredients

100g plain yoghurt

3 tbsp Madras curry paste

Juice of 1 lemon

Salt and black pepper

2 red onions, chopped

1 red and 1 green pepper, deseeded and chopped

1 x 1.4kg whole chicken

100ml chicken stock

Large handful of fresh coriander

To serve:

Rice and/or naan

Mango chutney

Directions

1 In a bowl, mix together the yoghurt, curry paste and lemon juice. Season with salt and black pepper.

2 Put the onions and peppers in a baking dish and place the chicken on top. Pour over the yoghurt mixture and set aside at room temperature for 45 minutes.

3 Preheat the oven to 190°C/170°C fan/gas mark 5.

4 Pour the chicken stock into the dish around the chicken.

5 Roast for one hour and

20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife, basting twice during that time.

6 Transfer the chicken to a plate, tent loosely with foil and rest for 20 minutes.

7 Carve the chicken and scatter with fresh coriander. Serve with the pan juices and vegetables, some rice and/or naan and some mango chutney.