Ingredients
1 medium Chicken (for roasting)
90 mililiters Water (for roasting)
– MARINADE –
85 grams Yoghurt plain
1 tablespoon Lemon juice
1 tablespoon Garlic puree
1 tablespoon Ginger puree
1 teaspoon Chili powder
1 teaspoon Salt

Instructions

1. Skin the chicken, and remove the parson’s nose, wing tips and leg tips.
2. Using a sharp knife, make short, deep cuts all over the chicken.
3. Combine all the marinade ingredients, and mix well.
4. Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade.
5. Place the chicken in a roasting dish, cover it with cling film/plastic wrap and place in the refrigerator.
6. Remove the chicken from the fridge, and (preferably) allow to achieve room temperature.
7. Heat the oven to 200C/ 400F
8. Spread the remaining marinade over the chicken.
9. Place the chicken in the oven and roast for 25 minutes.
10. Pour the water into the roasting tin and roast for another 20 minutes.
11. Baste the chicken and roast for another 10 minutes.
12. Baste the chicken and roast for an additional 10 minutes.
13. Baste the chicken again, and roast for a final 5 minutes.
14. Remove the chicken from oven and transfer it to a serving dish
15. Pour any remaining roasting juices over the chicken, and serve immediately.