Spice up roast chicken with our Indian-inspired flavours. Try using garam masala and replace roast potatoes with a aromatic ginger and cumin roast squash and a side of creamy, zingy mint and lime raita. This is Sunday roast with twist!
Preheat the oven to gas 6, 200°C, fan180°C. Stuff the chicken cavity with half the orange (quarters), onion wedges and bay leaves. Tie the legs together with string. Rub all over with the olive oil, garam masala, salt and pepper. Squeeze the other orange half into the bottom of the roasting tin and add 150ml (1/4 pint) hot water. Cover with foil and roast for 50 minutes.
Meanwhile, toss the red onion wedges and squash with the sunflower oil, fresh ginger, chilli, ground coriander, cumin seeds and garlic. Mix together well until evenly coated. Add into a large roasting tin and cook in the oven for 40-45 minutes or until tender and lightly browned around the edges.
Remove the foil from the chicken and roast for a further 25-30 minutes or until the skin is golden and the juices run clear when pierced with a skewer.
For the raita, mix the yogurt with the chopped mint and lime zest and place in a small serving bowl.
Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.
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