Coriander and Lemon Roast Chicken

This roast chicken was a bit of an experiment that turned out quite well. I generally use the marinade with cut chicken and cook with sauteed onions. I did not feel like standing over the stove and cooking dinner so I tried adding it to a whole chicken and cooking it in the oven. It turned out great!

For the Marinade blend all the ingredients below

2 cups fresh coriander

2 tablespoons Worcestershire sauce

1 green chilli

2 cloves garlic

2 spoons lemon juice

salt 

To prep the chicken, spread some of the marinade under the chicken skin an pour the rest on the chicken. Prick a whole lemon with a fork and put in the chicken cavity. This infuses the whole chicken with that lovely lemon flavour. 

Place the chicken breast side up in the oven and bake till done. A rough estimate  of cooking time is, 20-25 min for every 500gms of chicken. For example, if your raw chicken weighs 1 kg, it will take approximately 50 minutes to cook. 

I add some vegetables halfway through the cooking process since they cook much quicker. In the picture I have used  cubed, sweet potato, onion, zuchini, carrot and mushroom.

Tip: If you feel that the top of the chicken is burning, cut up a piece of aluminum foil and place over the chicken breast.