When you don't want to roast a whole chicken, Marylands are a
great option; their high fat content makes them great for roasting.
Start this recipe two weeks ahead to pickle the lemons.
4chicken Marylands (about 350gm each)60 ml (1/4 cup) grapeseed oil1white onion, cut into wedges4red birdseye chillies, halved1garlic clove, crushed½ tsp ground turmeric½ tsp nigella seeds3sprigs fresh curry leaves, torn60 gm natural almonds, coarsely choppedJuice of 1 limeSteamed basmati rice and yoghurt (optional), to serveLemon pickle1lemon1 tbsp grapeseed oil¼ tsp fenugreek seedsPinch of brown mustard seedsPinch of chilli powder
For lemon pickle, wash lemon and place in a heatproof bowl, cover with boiling water to clean skin, then drain. Rinse, cut into thin wedges, place in a bowl with 2 tbsp salt, squeeze lightly and toss to combine. Transfer wedges to a sterilised jar that holds them snugly, pressing down to compact them. Warm oil and spices in a small saucepan over low heat until fragrant and mustard seeds start to pop, pour into jars, seal and store in a cool dark place, turning occasionally, for 2 weeks.
Preheat oven to 230C. Place chicken and remaining ingredients except lime juice in a bowl, toss to combine, season to taste, then transfer to a roasting pan that holds chicken snugly. Push spices and almonds around chicken pieces, drizzle with lime juice and roast until golden brown and cooked through (about 50 minutes). Serve with lemon pickle, yoghurt and steamed rice.