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Quick roast chicken with lemon and spices and cucumber raita

Rachel Allen from Good Food Live
Tender moist chicken with a lovely spicy sauce and a cool cucumber raita make a tasty team from Rachel Allen

Quick roast chicken with lemon and spices and cucumber raita

Method

1. Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, and then add to the chicken. Toss the chicken in the spicy marinade and leave for one to two hours if possible.

2. Set the oven to 150C/gas 1. Season the chicken with salt and freshly ground black pepper, transfer to a roasting pan with the marinade, and cook for one hour.

3. Meanwhile, make the raita. Put the yoghurt into a bowl; add the cucumber, coriander and the tomatoes (if using). Season to taste.

4. Serve the chicken with the lovely juices, together with the raita and some steamed basmati rice.

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Serves: 6

Prep: 2 hrs
Cook: 1 hr

Ingredients
1 chicken, jointed into 8 pieces
1 lemon juice, and grated rind
1 garlic head, peeled but cloves left whole
10 green cardamom pods, seeds crushed
1 tsp Coriander seeds, ground
0.5 tsp chilli flakes
0.5 tsp ground turmeric
50ml Olive oil
1 pinch salt and fresh ground black pepper

For the raita

250g Greek yogurt or soured cream
0.5 Cucumber, deseeded and finely diced
2 tbsp chopped coriander, or fresh mint
1 pinch salt and fresh ground black pepper
4 Tomatoes, diced, optional