Ingredients
- 1 kg whole roasting chicken
- 2 teaspoons unsalted butter, softened
- 1 1/2 tsp minced fresh thyme
- 1 1/2 tsp chilli flakes
- 1 tsp coriander powder
- 3 tbsp coconut oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves,
- 1 choppped onion
- Hand full of coriander leaves
- lemon, quartered
Method
- Preheat oven to 350°
- Remove giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine butter and all the other ingredients (through garlic) in a bowl. Rub mixture under loosened skin, over flesh; rub over top of skin.
- Tie ends of legs together with twine. Lift wing tips up and over back; .
- Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, , and lemon in cavity of chicken.
- Bake at 350° for 40 minutes.
- Served with rice and curry
Chef Duminda 