Baluchi-style chicken sajji

Method

1. Rub the chicken all over with the salt, pepper and garlic. Heat a pan big enough to hold the chicken, then add the oil. When hot, add the chicken and cook, turning occasionally, for 5-6 minutes until the bird is lightly browned all over. Take off the heat and leave to cool.
2. Heat the oven to 190°C/170°C fan/gas 5. Put the chicken in a roasting tin and loosely cover with foil. Roast for 1 hour, basting the chicken several times with the juices, until the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer. If you have a digital thermometer, push it into the thickest part of the meat to check it has reached 70°C.
3. Lift the chicken onto a board and let it rest for 15 minutes, then cut into quarters. Sprinkle over the sajji masala, squeeze over the lemon juice, then serve with steamed rice.