You Will Need:

Main Dish

1 onion, cut into half rings
½ smallish butternut, unpeeled and cut into 2 cm blocks
1 red bell pepper, halved and sliced into 1 cm strips
Ina Paarman's Vegetable Spice
1 fresh chicken
Ina Paarman's Chicken Spice
1 lemon
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
2 x 25 g Ina Paarman’s Liquid Chicken Stock
1½ cups (375 ml) hot water

Main Dish

1 onion, cut into half rings
½ smallish butternut, unpeeled and cut into 2 cm blocks
1 red bell pepper, halved and sliced into 1 cm strips
Ina Paarman's Vegetable Spice
1 fresh chicken
Ina Paarman's Chicken Spice
1 lemon
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
2 x 25 g Ina Paarman’s Liquid Chicken Stock
1½ cups (375 ml) hot water

Ina’s Tip

Any leftover chicken is excellent on a sandwich the next day.

Method:

Adjust the oven rack to one shelf below the middle and preheat to 150 °C.

Toss the vegetables together in a roasting dish or large casserole dish with a lid. Season with Vegetable Spice.

Season the bird all over with Chicken Spice. Cut the lemon in half and insert into the cavity of the chicken.

Place the chicken on the bed of vegetables breast down (this is important to protect the breast meat from direct heat). Pour the Butter Chicken Sauce over the bird.

Dissolve the Chicken Stock in hot water and pour into the dish on the side, so as not to wash the sauce off the bird.

Cover with a lid. Bake for 2 - 2½ hours until very tender.