Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan.
Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad.
Hello. My name is Lauren Rose.
+ Sommelier + Cheesemonger + Private chef
This past April I had the opportunity to learn the basics of French cuisine at the Paul Bocuse Institut in France. This is my FIRST dinner party featuring a 5 course meal of some of my favorite dishes. Seats are limited. Grab tickets and more info through the link in my bio 🇫🇷 .
#paulbocuse #dinnerparty #lomade #sacramento365 #visitsacramento #dinesacramento #grovehausstudios
Unapologetic chef, brilliant storyteller and all around badass💔