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1
Preheat the oven to 500 degrees.
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2
In a medium skillet over medium-high heat, heat the vegetable oil.
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3
Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds.
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4
Transfer to a bowl.
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5
Wipe the skillet clean and return it to medium heat.
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6
Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes.
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7
Add the turmeric and cook, stirring, 10 seconds more.
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8
Add to the split peas.
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9
When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground.
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10
Place in a small bowl and stir in 2 tablespoons of the olive oil.
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11
Loosen the skin of the chicken over the breast and down to the thighs.
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12
Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin.
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13
Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil.
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14
Season generously with salt and pepper.
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15
Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes.
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16
Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more.
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17
Remove from the oven and set aside to rest for 10 minutes.
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18
Carve and serve.
