1 x 1.9kg Whole Lilydale Free Range Chicken
Tandoori Spice Mix
Preheat oven to 220C. In mortar and pestle finely grind cumin, coriander and pop open the cardamom pods with sea salt. Add remaining ground spices and mix together adding olive oil. Combine well until paste forms. Add yogurt and mix to combine. Rub yoghurt marinade all over chicken, coating well. Truss the chicken. Place onto a roasting rack inside a large baking tray. Set aside to marinade until ready to cook.
While chicken is marinating, get started on potatoes, cover with cold water, bring to the boil, cook for 5mins until tender. Strain through colander, allow to cool slightly and slice in half. Place in a large baking tray with olive oil, onion, garlic, curry leaf and all spices, season with sea salt and toss well to combine.
Place both the chicken and the potatoes in the oven and cook for 30mins at 220C then reduce to 180C cook for further 20mins or until chicken is cooked through or a meat thermometer reads 73C at the thickest part of the thigh and potatoes are golden and crispy. Once chicken is cooked, allow to rest for 10mins before carving.
For the spinach curry, saute the onion, garlic and ginger, cook for 5-7mins or until softened and aromatic. Add coriander stems, spices and tomato paste. Cook for 5mins. Add silverbeet and 1/4 cup water stir well to combine, cover and cook for 5mins. Set aside until ready to serve.
Garnish chicken with coriander sprigs and serve to table alongside potatoes, spinach, riata, rice and flatbreads.
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