This is a treat!
The marinade creates a crust around the chicken that keeps it deliciously moist. By removing the spine and flattening the chook you manage to cut down on the cooking time. I roast the spine with the chook and then use the bones to make a beautiful stock with the scrapings from the pan.
Serves 4-6 depending on sides and appetites!
1 x 1.8kg chicken, spine removed and butterflied
4 tablespoons ground cumin
2 tablespoons garam masala
1 teaspoon Kashmiri chilli
3 large garlic cloves, peeled and roughly chopped
100g dry roasted almond, unsalted, skin on
300mls Greek or natural yogurt
2 tablespoons olive oil
juice of 1 lime
salt and pepper
Process all the ingredients except the chicken.
Flatten the chicken in a roasting tin, using a very sharp knife, slash the skin and flesh of the breasts and legs.
Pour the marinade over and rub all over the chicken, including the cavity.
Set aside to marinade for 4 hours.
Preheat the oven to 200 degrees Centigrade.
Roast the chicken for 45-50mins, basting regularly.
Allow to rest for 20-30 mins, covered with foil before serving.