Roast Chicken

Ingredients:

  • Medium chicken, 4 pieces, skin on, neck removed
  • Ghee/Oil
  • 50g tomato puree
  • 1.5 lemons

Spices:

  • 1.5 tsp salt
  • 1.5 tsp tandoori powder
  • 1.5 tsp chilli powder

Prep:

  • Cut chicken into 4 pieces if not already bought like that
  • Remove gunk from edge of thighs where they meet the neck (use thumb to push out gunk)
  • Preheat oven at 170C

Cook:

  • Mix all spices and ingredients together minus chicken. Should form paste

  • If ghee is still solid, warm dish to melt

  • Get oven safe dish and add the paste

  • Add chicken one piece at a time, making sure everything is fully coated

  • Place in dish without overlapping

  • Skin side up oven at 170C for 20 minutes

  • Take out and flip pieces individually

  • Skin side down oven at 170C for 20 minutes

  • Take out and flip pieces individually

  • Oven at 200C for 10-15 minutes, until skin has browned nicely