Healthy Indian-spiced Roast Chicken with Warm Carrot Salad

Name: Healthy Indian-spiced Roast Chicken with Warm Carrot Salad
Ingredients: Garlic, 3 clove(s), finely chopped; Tomato paste, no added salt, 2 tablespoon(s); Apple Cider Vinegar, 1½ tablespoon(s); Garam masala, 1 tablespoon(s); Ginger, fresh, 1 tablespoon(s), finely grated; Coriander, 1 tablespoon(s) chopped, stems and roots, finely chopped; Cayenne pepper, ¼ teaspoon(s); Chicken Maryland, 800 g, 4 x 1.2kg, (thigh and drumstick joints), trimmed of fat; Lemon, 4 slice(s), to serve; Coriander, 1 handful(s), chopped to serve; Carrot, 3 medium carrot(s), 3-4 grated; Radishes, red, 10 radish(s), 2 bunches, scrubbed and cut into 1cm wedges; Vegetable oil, 1 tablespoon(s); Mustard seed, yellow, 2 teaspoon(s); Cumin seeds, 1 teaspoon(s); Lemon juice, ½ juice of 1 lemon; Coriander, 1 handful(s), roughly chopped (for salad)

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This beautifully spiced roast chicken needs to be marinated overnight for the flavours to fully develop. Roasting the chicken covered for the first 20 minutes of cooking time prevents the marinade...

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Cooking tools:

Roasting pan
Oven
Aluminum foil
Skillet
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Spoon

Ingredients

Garlic, 3 clove(s), finely chopped
Tomato paste, no added salt, 2 tablespoon(s)
Apple Cider Vinegar, 1½ tablespoon(s)
Garam masala, 1 tablespoon(s)
Ginger, fresh, 1 tablespoon(s), finely grated
Coriander, 1 tablespoon(s) chopped, stems and roots, finely chopped
Cayenne pepper, ¼ teaspoon(s)
Chicken Maryland, 800 g, 4 x 1.2kg, (thigh and drumstick joints), trimmed of fat
Lemon, 4 slice(s), to serve
Coriander, 1 handful(s), chopped to serve
Carrot, 3 medium carrot(s), 3-4 grated
Radishes, red, 10 radish(s), 2 bunches, scrubbed and cut into 1cm wedges
Vegetable oil, 1 tablespoon(s)
Mustard seed, yellow, 2 teaspoon(s)
Cumin seeds, 1 teaspoon(s)
Lemon juice, ½ juice of 1 lemon
Coriander, 1 handful(s), roughly chopped (for salad)