Serving: 3 – 4
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients:
• 1 large whole chicken
• 3 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. tomato paste
• 1 tsp. finely minced ginger
• 1 tsp. finely mince garlic
• 1 tsp. cinnamon powder
• ¼ tsp. cardamom powder
• 1 lemon, juiced
• 3 red onion, quartered
• 2 garlic bulb, whole
• 4 carrots, cut into chunks
• 3 potatoes cut into chunks
Directions:
1. Pre-heat oven at 250 degrees Celsius.
2. To prepare the marinade mix olive oil, salt, pepper, tomato paste, ginger, garlic, cinnamon powder, cardamom powder and lemon juice in a small bowl.
3. Thoroughly wash and pat dry the chicken, slightly season with salt. Place the chicken and vegetables in a large Dutch oven. Rub the marinade on the chicken and the onions, carrots, potatoes and garlic bulbs.
4. Place the pot with lid in the oven and roast at 250 degrees for 15 minutes. After 15 minutes reduce the over temperature to 170 degrees Celsius and leave in the oven for 30 to 40 minutes. In the final 15 minutes, remove the Dutch oven lid and allow the chicken to brown.
5. Serve with green salad.
