Melt the butter in the bowl and add garlic and all dry spices in it. Rub it between the skin and outside the chicken and inside the cavity. If the batter seems less, make some more as the spices should be generous. If you are using a skinless chicken rub the batter all over the chicken

Cut the lemon in 4 pieces, and put it inside the cavity along with coriander and mint and tie the chicken legs as closely and tightly as possible.

Take a large roasting dish with a lid and scatter the vegetable chunks in it. Lay your chicken carefully on it and put the lid on.

Preheat oven at 350f/ 175c and put the dish inside and leave it for an hour. After an hour check if everything looks good and put it back and bake for another 30 minutes. 

After its thoroughly cooked, turn the grill on, remove the lid, spray the chicken with some oil and put it under the grill for 5 minutes from top and then rotate and cook for 5 more minutes so the chili and spices are thoroughly cooked.

Your chicken is ready, serve it with anything you like.

Pat dry chicken with paper towel as much as you can before marinade, otherwise it will release lots of water during cooking.

I have tried the chicken without the skin as well and it taste good too.

Always put cuts in the chicken so it tastes good inside out.

Always tie chicken legs with a thread otherwise it won’t retain the shape.

If you don’t have a dish with lid, use a deep dish and tightly foil it or it will not be tender.

The vegetables under the chicken don’t let the chicken touch the base of the pan and help steaming it evenly from upside down so its very important you put large chunks of potatoes, onions, carrots of any vegetable you lile.

After its cooked, let the chicken set for 15 minutes before cutting it.

Chicken without skin