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Ultimate roast chicken recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Irresistible Sunday roast chicken recipe for every week.
Ingredients:
  • 1 free range chicken, cut into 12 pieces (see note)
  • 200g Greek-style yoghurt, plus extra to serve
  • 2 garlic clove, peeled
  • 15g piece fresh ginger, peeled
  • 1 large red chilli, roughly chopped
  • 1 handful fresh coriander, parsley and mint stems
  • 2 green shallots, roughly chopped
  • 1 1/2 tsp Plant Based Chicken Stock Powder
  • 2 corn cobs, cooked, kernels removed
  • 1 large red chilli, thinly sliced
  • 2 green shallots, finely chopped
  • 1 lime, halved
  • 54.60 gm olive oil
  • 1/2 bunch fresh coriander, roughly torn
  • 1/2 bunch fresh mint, roughly torn
  • 1/2 bunch fresh parsley leaves, roughly torn
Instructions:
  • Create the marinade by blending together the yoghurt, garlic, ginger, chilli, herb stems, shallots, and stock powder until smooth. In a large bowl, coat the chicken with the marinade, cover with plastic wrap, and refrigerate for at least 20 minutes, or for a more flavorful result, marinate overnight.
  • Preheat your oven to 190C/170C fan forced. Line a baking tray with baking paper and place the chicken on it. Let it sit at room temperature for 20 minutes. Roast for 25-30 minutes until the chicken is beautifully browned and cooked through.
  • In a bowl, mix together corn, chili, and shallots. Squeeze fresh lime juice and season with salt and pepper. Drizzle with oil and sprinkle in the fresh herbs. Gently mix until well combined.
  • Serve the chicken topped with the corn salsa, a sprinkle of the reserved herbs, and an extra dollop of yogurt.

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