Ingredients

• 4 tbsp lemon juice
• 2 tbsp peeled
• finely chopped root ginger
• 2 tbsp finely chopped or crushed garlic
• 3 hot green chillies
• finely chopped
• ½ tsp salt
• 1 tsp ground coriander
• 1 tsp garam masala
• 1.75kg (3lb 14oz) whole chicken
• skin removed
• ½ tsp chilli powder
• ½ tsp freshly ground black pepper
• 2 tbsp olive or sunflower oil
• 5 medium potatoes
• peeled
• halved lengthways
• and cut into 5x4cm/2x1½in chunks
• ½ tsp of salt
• ¾ tsp freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp Kashmiri (mild) chilli powder

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place all the marinade ingredients into a blender and process to a paste.
• Using a sharp knife
• make two deep
• diagonal cuts into each breast of the chicken
• going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well.
• Place the chicken
• breast side up
• on a roasting tray lined with enough foil to cover the bird completely.
• Pour the marinade paste over the chicken
• rubbing it well into all the cuts. Set aside for 30 minutes.
• Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered
• with the tightly closed seam at the top.
• Bake in the middle of the hot oven for one hour.
• Unwrap
• without letting the juices run out
• and cook
• uncovered
• for 15 minutes
• basting two or three times with the juices.
• Check the chicken is cooked by inserting a skewer into the thickest part of the thigh
• between the leg and the body. If the juices run clear with no trace of pink
• it is cooked. Continue to cook for a little longer if needed.
• Preheat the oven to 180C/350F/Gas 4.
• Meanwhile
• for the roasted masala potatoes
• pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated
• then transfer to a baking tray in a single layer.
• Place in the middle of the oven and roast for 20 mins.
• Spoon the coriander
• cumin
• turmeric and chilli powder on to a plate and mix well.
• Remove the potatoes from the oven. Using tongs
• roll the potatoes in the spice mix
• making sure all sides are covered.
• Return them to the oven for a further 20 minutes
• or until lightly browned and tender all the way through when pierced with a knife.
• Set the chicken in a warm place to rest for 10-15 minutes
• then carve and serve with the roasted masala potatoes.