Greek-style chicken

This is a nice and easy chicken dish that you can do a whole chicken, or just joints legs and Brest. However, you have to have the skin on it to give it that crispy skin texture with loads of spice and flavours. Make this on a summer’s day with  a good green salad and some friends round and you will have a perfect meal to eat out side that is not a barbecue so you are not dependant on the weather.

You will need

1 x 1.3kg/3lb whole chicken, or chicken with the skin on
3 egg whites
1 tbsp clear honey
The juice and zest of 1 lemon
2 tbsp cumin seeds
½ tsp cayenne pepper
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground allspice
Salt and freshly ground black pepper to taste

Now this could not be simpler , lightly whisk the egg whites, honey, lemon juice and lemon zest in a bowl so it is all combined together.

Then in a tray or sallow dish add the cumin seeds, cayenne pepper, ginger, cinnamon, allspice, salt and pepper together. Make sure that you get it all well mixed together as you do not want any large lumps of spice in the blend.

Now take your chicken and first dip it in the egg mixture first then out and give it a sake to remove any excess egg. The in to the spice mixture until and liberally cover the chicken so it is completely coated.

Now place it on a try or in a roasting tin, on a wire so it does not sit in the fat, you want to keep your skin crispy. Then put this in a oven preheated and set at 180c/350f. Now hoe long you roast it for depends on the size of the chicken you put in the oven. A whole chicken will take about 1¼ to 1½ hours, but smaller joints won’t. The golden rule is the chicken is cooked when the juices run clear.  Stick a skewer or knife into the thickest part if the juice are clear done if pink stick it back in longer.

So once it is cooked through and the skin is nice and crisp then you are ready to eat.  The only thing that I do not know how to tell how to guaranty is a sunny day  but like I said its not a barbecue so you do not need the weather.