Thai roast chicken

Ingredients

2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Method

• Set the oven to 180C/350F/Gas 4.
• Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
• Brush the chicken generously with the spice mix.
• Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
• Leave to rest for 15 minutes covered in foil before serving.