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Spicy Summer Roast Chicken

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

An easy summer lunch dish that is prepared the day before it's cooked.

Ingredients

Serves: 4 - 6

Metric Cups

1 chicken
1 bulb of garlic
kalamata oil
olive oil
5 teaspoons caraway seeds
2 teaspoons cumin seeds
1 tablespoon dried oregano
2 tablespoons fresh rosemary (chopped)
1 teaspoon turmeric
4 tablespoons harissa paste
300 millilitres Greek yoghurt
sea salt
freshly ground pepper

1 chicken
1 head of garlic
kalamata oil
olive oil
5 teaspoons caraway seeds
2 teaspoons cumin seeds
1 tablespoon dried oregano
2 tablespoons fresh rosemary (chopped)
1 teaspoon turmeric
4 tablespoons harissa paste
10½ fluid ounces Greek yoghurt
sea salt
freshly ground pepper

Method

Spicy Summer Roast Chicken is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200°.

Halve the bulb of garlic horizontally, drizzle with oil & roast until golden & soft - about 40 minutes. Cool, then squeeze out the roasted garlic.

Roast & grind the caraway & cumin, then add to the garlic. Add rigani, rosemary, turmeric, harissa, yoghurt & plenty of s&p. Rub the marinade all over the chicken, inside & out, then leave in the fridge for up to 24 hours.

Preheat the oven to 180°. Cook chicken for ½ an hour covered, then ½ an hour uncovered.

Preheat the oven to 200°.

Halve the head of garlic horizontally, drizzle with oil & roast until golden & soft - about 40 minutes. Cool, then squeeze out the roasted garlic.

Preheat the oven to 180°. Cook chicken for ½ an hour covered, then ½ an hour uncovered.