A whole chicken is roasted with 10 garlic cloves, plenty of garam masala spice and lime juice in this exciting twist on a classic roast chicken recipe. Serve with spiced fried potatoes and a tangy slaw.
- 1 whole chicken, giblets removed
- 4 tbsp. garam masala
- 10 garlic cloves
- 1 lime
Preheat oven to 220C. Using a sharp knife, make 10 slits in the chicken, concentrating on the breast, legs and thighs. Slip a garlic clove into each slit and pull the skin over to enclose.
Rub the garam masala evenly all over the chicken, then squeeze the lime juice over. Pop the squeezed lime into the chicken cavity. Put onto a rack in a large roasting tin.
Roast for 30 minutes, then cook at 180C until the chicken is cooked through and the juices run clear, approximately another 1 1/2 hours to 2 hours, depending on the size of the chicken. A meat thermometer inserted into the thickest part of the meat should read 82C.