AT A GLANCE
Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.
|01||Preheat oven to 190C. For spice paste, coarsely crush garlic and a pinch of salt with a mortar and pestle. Add coriander and pound to combine, then add remaining ingredients, pound to combine and season to taste.|
|02||Rub butter all over chicken, then rub with spice paste to coat completely. Place 3 large sheets (about 45cm each) of baking paper on a work surface so they overlap, place chicken on top and wrap to enclose, securing with string. Roast until juices run clear when thigh is pierced with a skewer (1 hour 40 minutes). Rest in paper for 10 minutes.|
|03||Meanwhile, combine couscous, olive oil and 1 tbsp cold water in a heatproof bowl and rub with your fingertips to coat the grains well. Add 400ml boiling water, stir with a fork, cover with plastic wrap and leave until liquid is absorbed (8-10 minutes). Fluff up grains with a fork, season to taste, cover again and stand until dry (8-10 minutes).|
|04||Squeeze lemon juice over chicken, spoon cooking juices on top and serve with couscous and yoghurt.|