Make pepper the star of the show with this flavourful dish. We’ve spatchcocked the chicken for quick cooking and to give the marinade maximum coverage
Prep:45 mins
Serves 4
1 tbsp black peppercorns5 garlic cloves, grated, plus 1 whole garlic bulb1 tsp ground turmeric2 lemons, 1 juiced, plus extra wedges to serve1 ½ kg whole chicken, spatchcocked (see tip, below)1 tbsp olive oil400g Greek yogurtsmall bunch of coriander, roughly chopped (optional)peppered rice, to serve (see ‘goes well with’)
STEP 1Crush the peppercorns using a pestle and mortar. Add the grated garlic and ½ tsp salt, and mash to a thick paste. Stir in the turmeric and lemon juice, then set aside.STEP 2Sit the chicken in a dish, skin-side up, and evenly slash the skin all over. Rub the marinade all over the chicken so it’s completely coated, then cover and chill for at least 1 hr, or ideally overnight.STEP 3Heat the oven to 220C/200C fan/gas 7. Transfer the chicken to a shallow roasting tray, skin-side up, and sit the garlic bulb alongside it. Drizzle the oil mostly over the chicken and a little over the garlic. Roast for 30 mins, then remove the garlic bulb from the tray and set aside. Continue to roast the chicken for 10-15 mins more, or until crisp-skinned and cooked all the way through. If you have a cooking thermometer, it should read at least 65C when inserted into the breast, and 70C in the thigh. Leave the chicken to rest, uncovered, for 10-15 mins in the tray.STEP 4Meanwhile, peel and squeeze the garlic from the roasted bulb into a bowl, then mix in the yogurt. When the chicken has rested, lift it onto a board and stir all the resting pan juices into the yogurt. Taste the yogurt for seasoning, adding a bit more lemon juice if needed. Slice the chicken into pieces and serve scattered with coriander, if using, alongside the yogurt sauce, peppered yellow rice (see recipe, below) and lemon wedges on the side, if you like.
