Servings:

4-6 per chicken

Level of difficulty:

Intermediate

Ingredients

1 whole CHICKEN, with skin on.
1 LEMON, roughly chopped, with skin on
1 whole bulb of GARLIC- finely chopped
2 inch piece of GINGER, finely chopped
2 medium sized GREEN CHILLIES finely chopped
5-6 tablespoons chopped CORRIANDER
25-30 gms of BUTTER, softened
Coarse rock or sea SALT- acc to taste
Coarse ground BLACK PEPPER- acc to taste.

Method

1) First take the finely chopped Ginger, Garlic, Green Chillies, Corriander, and mix them together.
2) Add these into the softened butter, to create a paste.
3) Add 1/2 of the roughly chopped lemon into this paste.
4) Add salt and pepper to the paste, according to taste.
5) Let it sit for a few minutes, for the flavours to combine.
6) Now, using hands put the garlic ginger butter mixture underneath the skin of the chicken, in all possible areas, without breaking the skin. The simplest way to do this is to introduce the paste through the back of the neck, and under the breast, and then work it through other areas.
7)Stuff the paste under the chicken skin as much as possible.
8) Any residue can be stuffed into the cavity of the chiken.
9) Put the remaining lemon pieces in the cavity of the chicken.
10) Sprinkle a bit of coarse salt on the top, and roast the chicken at 200 degree C, for 45 min, or until golden brown.

Tip: for equal distribution of moistness and flavour, roast the chicken with the back up for half and hour, and then turn it for the rest of the roasting time.

Serve with new potatoes, garlic bread and leafy salad.