Oriental roast chicken

Combine ¼ cup soy sauce, 2 tablespoons of black bean sauce, 1 teaspoon sesame oil, 2 teaspoons grated ginger and 1 finely chopped red chilli in a bowl and mix well. Rub the mixture over the chicken, massaging it into the skin. Roast the chicken in a preheated 180°C oven, occasionally basting with any remaining marinade.

Saffron roast chicken

Soak a pinch of saffron threads in 2 teaspoons warm water for 5 minutes. Using a fork, mix the saffron with 40 grams softened butter to create a paste. Place the chicken, breast side up, on a rack in a baking dish. Massage the saffron butter mixture all over the chicken and underneath the skin covering the breast meat. Spray the chicken with olive oil, sprinkle it with salt and roast in a 200°C oven.

Herb and spice rubbed chicken

In a food processor combine 1 tablespoon sea salt, 2 teaspoons black pepper, 2 teaspoons finely grated lemon rind, 1 teaspoon paprika and 2 tablespoons chopped fresh sage leaves and pulse to create a rub. Place chicken, breast side up, on a rack in a baking dish. Melt 60 grams butter and brush half the butter over the chicken. Sprinkle over the salt mixture, then massage it into the skin. Cover the chicken and refrigerate for at least 2 hours, or overnight. Roast the chicken in a preheated 200°C oven, occasionally basting with the remaining butter.

Yoghurt spice roast chicken

Beat together 200 grams natural yoghurt, 1 tablespoon olive oil, 1 tablespoon finely grated ginger, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt and 2 tablespoons tandoori curry paste. Using poultry shears, cut down either side of the backbone of the chicken and remove. Flatten the chicken by pushing down on the breastbone with the heel of your hand. Massage the yoghurt mixture into the chicken, then cover and refrigerate for 1-2 hours. Place the chicken in a baking dish lined with baking paper and roast in a preheated 200°C oven.