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1
Preheat oven to gas mark 5 375 degrees F (190 degrees C).
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2
Begin by crushing the garlic together with the salt in a pestle and mortar then add in the green pepper berries and crush them as well.
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3
After which work in the cinnamon cumin coriander and softened butter.
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4
All this may be prepared in advance but youll need to bring it back to room temperaturebefore using.
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5
About an hour before youre ready to cook the chicken loosen the skin on the breast of the chicken and gently release as far as the legs.
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6
Rub some of the spiced butter into the space between the skin and the flesh then prick the thick part of the legs with a skewer (to allow the butter to penetrate) and rub some more butter into the skin all over the chicken reserving a bit to place in the cavity along with the bayleaves.
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7
Sprinkle a little salt into the cavity as well.
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8
Now leave the chicken for an hour at room temperature for the flavours to develop before cooking.
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9
Place the chicken on its side in a small shallow roasting dish and cook on the centre shelf for 1 hour (allowing 20 min) on each side and 20 min with the breast up) or possibly till the chicken is cooked.
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10
Baste well each time the chicken is turned.
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11
Serves 4This is good served with lots of watercress and some lemon wedges to squeeze over with the buttery juices served separately in a jug.
