- 2½5kg avg. whole chicken
- 1½ tbsp coconut oil
- 3 onions
- 3 tbsp tikka spice blend
- 3 garlic cloves
- A thumb of ginger
- 75g coconut cream
- 225g yogurt
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Large roasting tin or ovenproof dish with lid
- Measuring jug
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the chicken and remove the giblets (you can save them for making homemade stock – see our tip). Pat the chicken dry and pop it into a deep ovenproof dish or roasting tin. Set aside for 30 mins-1 hr to come to room temperature. Fill a heatproof bowl with hot water and add the unopened pack of coconut oil. Set aside till the coconut oil has melted.
- 2.
Meanwhile, peel and thinly slice the onions. Pop them in a bowl and add 1 tbsp each tikka masala spice blend and oil, and a pinch of salt and pepper. Turn to mix, then add the spiced onions to the roasting tin or dish, around the chicken. Rub the chicken with the remaining 1 tbsp tikka masala spice blend, the melted coconut oil and a little salt and pepper. Cover the tin with a lid or some foil, scrunched to the sides to seal. Slide into the oven to roast for 1 hr.
- 3.
Meanwhile, fill and boil the kettle. Peel and thinly slice the garlic. Peel and finely grate the ginger. Add the garlic and ginger to a heatproof jug and top up with 300ml boiling water. Crumble in the coconut cream and stir to dissolve.
- 4.
When the chicken has roasted for 1 hr, remove the lid or foil. Pour the jug of coconut cream around the chicken and stir to mix it with the onions. Return to the oven, uncovered, for 20 mins.
- 5.
Take the chicken out of the oven and check if it’s cooked by inserting a skewer or the tip of a knife into the fattest part of the leg. The juices should run clear. If not, roast for 10-15 mins more. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins.
- 6.
Just before carving, tip the yogurt into the tin with the coconutty, tikka spiced onions and stir. Pop the tin on the hob, or transfer everything to a pan, and gently warm through to serve.
- Tip
Scoops all round
Serve this week's roast with fluffy naan breads, along with a crisp and sharp onion, carrot, cucumber and herb salad. - Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies.
