Shemin’s Indian Roast Chicken

1. Prick the chicken all over and make a few slits about 2cm long on the skin.
2. Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken including under the skin. Cover and refrigerate for 2-3 hours or overnight if possible.
4. Preheat the oven to 180°C / 350°F / Gas 4
5. Place the chicken, breast side up, in a roasting tin and cover with foil. Roast in the center of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Return to the oven uncovered if you like the skin crispy.
6. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.
7. Remove chicken from the oven and leave in a warm place to rest for 20 minutes before serving.