[Alex 98]

1 chicken, the best   quality bird you can get
750ml unset yoghurt
4 cloves of garlic
1 red chilli
1 green chilli
2 inch piece of fresh ginger
Bunch of corriander
Bunch of parsley (french)
Juice of one lemon
Salt & Pepper

Skin the chicken
Make deep cuts in the breasts, thighs and legs
Rub in the lemon juice, crushed garlic and salt
Leave for an hour in fridge in a big bowl

Chop chillies, ginger, corriander and parsley
Mix all this with the yoghurt
Rub all this over the chicken, bit messy this but worth it, rub into cuts
Back in fridge for a few hours (can be left overnight)

Pre-heat oven to 180c
Take Chicken out of the oven for 1 hour
Place in roasting tray with most of the yoghurt marinade, keep some back
Roast for 1 hour, adjust times depending on the size of your chicken, this is based on a medium sized bird
After an hour check chicken, add the rest of the yoghurt
Should be done after 1 hour and twenty mins. Becuase of the skin being removed and the deep cuts, the chicken cooks more quickly than a standard roast

You should be left with some youghurt suace and a lovely sticky residue

Serve with Basmati rice and a green salad, dressing of your choice
Lovely cold as well
Enjoy  
This is an old recipe which my Dad always did, still does in fact

Alex 98

[GrannieAnnie]

That sounds lovely!!!!!

[flowerlady]

Yum!  

... have you ever changed the lemon for lime?  Very subtle  

[Alex 98]

Hmmmmmmmmm, maybe with the addition of lemongrass? Steering it towards Thailand

Alex 98