Fragrant roast chicken

• large chicken↗1

  about 1.8kg/4lb

• lemons↗2

  halved

• heads of garlic2

  halved across the middle, plus 2 garlic cloves, crushed

• butter↗50g g

  softened

• Ras-el-hanout spice2 tsp tsp

  mix

• smoked paprika↗1 tsp tsp

  optional

• pot Greek yogurt↗200g g

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Put ½ a lemon and ½ a garlic head into the chicken’s cavity, then put into a roasting tray. Mix butter, garlic and half the spices and spread over chicken breast and legs. Season well. Can be prepared up to a day ahead and kept covered in the fridge. Put the remaining garlic into the tray and roast chicken for 1 hr. Mix remaining spices into yogurt and season.

2. 2

   Remove chicken from oven and smother with yogurt. Spoon some of the juices over, add the remaining lemon to the tray, then roast for 15 mins or until the yogurt is golden and set and the juices run clear. Lift chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold.