Method
- Pat dry de-skinned whole chicken (approximately 1.5Kg) and cut deep slits into breasts and thighs and legs.
- Rub down/massage chicken with table salt (use liberally if you do not have sodium related issues) both on the outside and in the inner cavity.
- Mix together a tablespoon of the rub, juice from a whole lime or lemon and a tablespoon of oil (coconut oil recommended) in a bowl.
- Use the mix to massage and rub the mix into the cuts, rubbing well into internal and external crevices.
- Cover and leave to marinate (preferably overnight or for a minimum of 3 hours for the flavours to infuse the meat) in the fridge.
- Pre heat oven to 170C and bake for 45 minutes to 1 hour.
- Check if internal temperature of thickest part of the chicken has reached 75C to ensure the meat is cooked through.
VARIATION – The Tandoori effect – Add 2 tablespoons Turkish/thick unsweetened yoghurt to 2 tablespoons of spice mix with juice of one lemon and 1 tablespoon of oil. Combine well. Rub on to the chicken and marinate as before – this will give it a buttery texture (you can add red colouring if you want to have the Tandoori red colour on the chicken).