INGREDIENTS:
1 baby chickenFor the marinade:
2tbs chicken spiceDrizzle of olive oil
1tsp Aleppo chilli flakes
Salt and lemon pepper to season
Other
1 whole head of garlic peeled and roughly chopped and pounded to a paste
Juice of 1 lemons (don’t discard of lemons peels)
6tbs olive oil
1/2cup chicken stock
Handful Chopped parsley
Handful fresh thyme sprigs
6 med- large potatoes cut into wedges/halved
METHOD:
Mix together the spices, salt, pepper, chilli flakes and olive oil.Rub all over and inside the chicken.
Leave to marinade for few hours or overnight.
Pre-heat oven to 220c.
Place the chicken in the middle of a line deep roasting dish.
Mix together the chicken broth, olive oil, garlic paste and Lemon juice.
Pour into the roasting dish
Chuck in the thyme, potatoes and left over lemon peels.
Roast the chicken for around 30mins then reduce temp to 180c and roast for another -45 mins until juices run clear and potatoes have cooked through.
Make sure you baste the chicken every 15-20 mins with the chicken stock.
Rest your chicken for 15 mins before serving.
