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Add a photoServings: 4
Ingredients
- 1 7/20 kg chicken
- 1 lrg clove of garllc tsp. salt
- 2 tsp green pepper berries tsp. grnd cinnamon tsp. grnd cumin tsp. grnd coriander
- 50 gm butter at room temperature
- 2 x bayleaves lemon wedges and watercress
Directions
- Preheat oven to gas mark 5 375 degrees F (190 degrees C).
- Begin by crushing the garlic together with the salt in a pestle and mortar then add in the green pepper berries and crush them as well.
- After which work in the cinnamon cumin coriander and softened butter.
- All this may be prepared in advance but youll need to bring it back to room temperaturebefore using.
- About an hour before youre ready to cook the chicken loosen the skin on the breast of the chicken and gently release as far as the legs.
- Rub some of the spiced butter into the space between the skin and the flesh then prick the thick part of the legs with a skewer (to allow the butter to penetrate) and rub some more butter into the skin all over the chicken reserving a bit to place in the cavity along with the bayleaves. Sprinkle a little salt into the cavity as well.
- Now leave the chicken for an hour at room temperature for the flavours to develop before cooking.
- Place the chicken on its side in a small shallow roasting dish and cook on the centre shelf for 1 hour (allowing 20 min) on each side and 20 min with the breast up) or possibly till the chicken is cooked.
- Baste well each time the chicken is turned.
- Serves 4This is good served with lots of watercress and some lemon wedges to squeeze over with the buttery juices served separately in a jug.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 583 | |
| Calories from Fat 401 | 69% |
| Total Fat 44.7g | 56% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 233mg | 10% |
| Potassium 437mg | 12% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 42.79g | 68% |
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