Spicy Whole Roast Chicken

Ingredients

1 large whole roasting chicken
1 level teaspoon garam masala
1 heaped teaspoon coriander powder
1 heaped teaspoon chilly powder (reduce as preferred)
2 heaped teaspoons minced garlic
2 heaped teaspoon minced ginger
1 level teaspoon turmeric
1 heaped teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon black pepper
1 heaped teaspoon salt (or to taste)
2 fresh limes

Method

Mix all the spices in a bowl.  Squeeze the juice of 2 whole limes into the bowl and mix well.

Wash and rinse the chicken.  Pat dry with a paper towel.  Now apply the spices to the chicken.  Make sure you get all the chicken covered, and apply some to the cavity as well.  Take a sharp pointed knife and pierce the chicken all over.

Put the Chicken into a large plastic bag and   put it in the fridge overnight.

Preheat the oven to 375 F.  I used my no-oil fryer.

Note: As an option chop any vegetables you have on hand like potatoes or other root vegetable, carrots, onions etc.   I used squash, onions and garlic scapes.  Add a little salt and a tablespoon of olive oil to the vegetables and lay on the bottom of the baking pan.  Put the Chicken directly on the vegetables, or separate with a grill so the juices run to the bottom.

Bake the chicken for 45 minutes on 375 F on the bottom rack of the oven.  Increase heat to 425 F and cook for another 15 minutes till browned nicely.  Make sure the chicken is fully cooked before removing.  If not cooked fully but browned, cover lightly with foil and finish cooking.

Remove and let sit for at least 10 minutes before serving.  Plate the chicken with vegetables around it for a nice effect.

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