Jenny's Chilli Roast Chicken

A whole chicken stuffed with a spicy coriander, ginger, and garlic paste, then roasted until golden and juicy.

Chicken Main Course Dairy Free Spicy Gluten Free Roast

Estimated Nutrition

Calories

903.9

kcal / serving

3615.4 kcal total

Carbs

3.2g

per serving

12.8 g total

Fat

67.1g

per serving

268.4 g total

Protein

70.6g

per serving

282.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

1.5

Chicken

medium

NutsSeeds

clove

Garlic

fat, peeled

tsp

Cumin Seeds

tsp

Coriander Seeds

bunch

Coriander

small bunch, fresh leaves

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

73.9

Olive Oil

5 tablespoons total

Vegetables

piece

Red Chilli

fat, seeded and roughly chopped

2.5

Root Ginger

peeled and roughly chopped

Method

Preheat the oven to 190°C.

Process chillies, garlic, ginger, cumin, coriander seeds, coriander leaves, 4 tablespoons of oil, salt, and pepper into a paste.

Loosen the skin over the chicken breast using your fingers.

Spread the paste under the skin and secure it.

Place the chicken in a roasting tin and drizzle with the remaining 1 tablespoon of oil.

Roast for approximately 85 minutes until cooked through.

Rest the chicken for 15 minutes before carving.