• 2 garlic cloves, very finely grated or minced
  • 1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
  • 1 tbsp tomato paste
  • 60g full-fat natural yogurt
  • 1 tsp garam masala
  • 1 tsp tandori spice
  • 1½ tsp salt
  • 2 tbsp olive oil
  • 1 whole chicken, spatchcocked or butterflied


  1. 1

    Preheat the oven to 200ºC/gas mark 6. In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt and olive oil.

  2. 2

    Rub the marinade all over the chicken, putting as much as possible underneath the skin. Place the chicken on a wire rack positioned over an tinfoil-lined baking tray (or roasting pan) and roast for 1 hour and 15 minutes. Check after 40 minutes, and if the chicken is browning too much, cover with tinfoil. Leave to rest for at least 10 minutes before carving, then serve.

It's All Easy: Delicious Weekday Recipes For The Super Busy Home Cook by Gwyneth Paltrow (Sphere, £20)

Nutritional Details

Each serving provides
  • Energy 2671kj 638kcal 32%
  • Fat 45.2g 65%
  • Saturates 12.0g 60%
  • Sugars 1.5g 2%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

2.4g carbohydrate 0.2g fibre 55.4g protein

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