INGREDIENTS:
- 1 whole chicken, clean and wiped
- 1 tsp coriander seeds, crushed
- 3 tbsp melted butter
- 4 garlic cloves, crushed
- 1 tsp garlic powder
- ½ tbsp smoked paprika
- ½ tbsp lemon and herb seasoning
- 1 ½ tsp pink Himalayan salt
- ¼ tsp turmeric
- 2 tbsp sambal olek (can substitute with 1 tsp tomato paste + 1 tsp green chili paste)
- 1 lemon ( ½ to stuff and ½ to juice over chicken)
- Avocado oil
- Salt & pepper (sprinkle on top)
METHOD:
- Clean and pat dry the bird fully with a paper towel. Using a pestle and mortar, crush coriander seeds roughly.
- Add in melted butter and garlic cloves and crush it using a pestle. Add in rest of the seasoning except avocado oil, and give it a mix.
- Stuff chicken cavity with ½ lemon and ½ garlic bulb. Spread the marinade over the bird and massage it in. Cover and let it marinate overnight or minimum of 2 hrs.
- Preheat oven to 425 F. In a roasting pan add in your vegetables at the bottom.
- Drizzle oil, salt and pepper to season the veggies. Give it a good mix and then place the bird on top. Bake for an 1hour minimum to 1 ½ hours (depends on the size of the bird), until its golden.
