Coriander and Lemon Roasted Chicken
2 cloves garlic
zest and juice from 1 lemon
6 stalks green onion
2 red chillies, seeded and roughly chopped
1 cup fresh coriander leaves
1 tsp ground coriander
1 tsp turmeric powder
1 tsp brown sugar
1 whole roasting chicken
salt and freshly ground black pepper
1 cup vegetable stock
Preheat oven to 180C.
Put the lemon zest and juice, garlic, onion, chillies, cilantro leaves, turmeric powder, ground coriander, sugar and salt into a food processor and processed until smooth.
Sprinkle the inside of the chicken with salt and pepper.
Loosen the skin on the chicken’s breast and thighs by gently sliding your fingers between the meat and the skin. Pour or spoon the processed paste between the skin and the meat. Use your hands to distribute the paste under the chicken skin as much as you can.
Rub the chicken any remaining paste and season with salt and pepper. Leave to marinade for 3 hours or preferably overnight.
To roast, place the chicken in a roasting pan, add vegetable stock and bake uncovered, basting every 30 minutes. Roast for about 1 1/2 to 2 hours or until a meat thermometer reads 180°F when inserted into the thigh.