INGREDIENTS:

1.75-2kg whole chicken, washed and patted dry
2 x handful of roughly chopped coriander
10 x cloves of garlic roughly chopped
1.5 inch fresh ginger chopped
5-6 tbps Hot Boss Hot Sauce
1 lemon chopped in half
Salt and pepper to taste

METHOD:

1. Take the chicken out of the fridge for 30 minutes before cooking.
2. Preheat the oven to 200°C (standard) or 180°C (fan / convection) and put shelf in the middle.
3. Blend the garlic, salt, pepper, Hot Boss sauce, 1 handful of coriander and ginger in a food processor or a grinder until it makes a smooth marinade.
4. Place chicken in a roasting pan. 5. Use fingers or a dessert spoon to loosen the skin from the chicken.
6. Spoon the marinade underneath the skin and all over the breast. 7. Stab a deep cut into each of the legs and seep the marinade into the cut and coat all over the legs. 8. Ensure the entire chicken is well coated with the marinade.
9. Cut the lemon in half and smother with the marinade and place in cavity of the chicken with the remaining handful of coriander.
10. Dust the chicken with salt and pepper.
11. Leave to marinade for 30-60 minutes (for best results marinade overnight).
12. Sprinkle with oil and transfer to oven and roast for 1.15-1.45 hours basting the chicken every 20 minutes.
13. Take out the chicken once golden brown and the juices run clear when poked.
14. Leave to rest for 15 minutes and then serve with trimmings.
15. Option to reserve the chicken juices and marinade to create a richer gravy.
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