3 Halal Tandoori Chickens (1.1kg - 1.3kg each)

£14.99

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A recipe idea for 3 Halal Tandoori Chickens (1.1kg - 1.3kg each). Check the quantity and cut option before cooking.

Cooked-dish illustration: Lemon and garlic roast chicken — Illustrative serving suggestion. Finished results may vary.

Lemon and garlic roast chicken

Serves: 2–4 | Prep: 15 minutes | Cook: 60–100 minutes, depending on bird size (approximate)

Meat for this recipe
Use one whole chicken, about 1.1–1.3kg. For a three-bird pack, this recipe uses one bird only. Select Whole; cut-up options need a different cooking time.

Ingredients
• 1 whole chicken
• 1 tbsp oil
• 1 lemon, halved
• 4 garlic cloves, lightly crushed
• 1 tsp dried thyme or mixed herbs
• ½ tsp paprika
• Salt and black pepper
• 500g potatoes, cut into small chunks

Method
1. Heat the oven to 200°C / 180°C fan. Do not wash raw chicken. Place potatoes in a roasting tray and toss with half the oil.
2. Pat the chicken dry with kitchen paper and discard the paper. Rub with remaining oil, herbs, paprika and seasoning. Add lemon and garlic around the bird; do not stuff it.
3. Roast breast-side up. Start checking a small bird after 60 minutes; larger birds will take longer. Times are a guide, not a safety check.
4. Use a clean food thermometer in the thickest breast and inner thigh, avoiding bone. Reach 70°C for 2 minutes or an equivalent safe combination; continue cooking if needed.
5. Rest for 10–15 minutes, carve and serve with the cooked potatoes.