Step 1

Pour the yogurt, tomato paste, lemon zest, lemon juice, honey, garlic puree, sea salt, paprika, cumin, coconut milk, black pepper, and olive oil into a small bowl and stir well and set aside.

Step 2

After cutting off the chicken neck, head and chicken feet with poultry scissors, use kitchen paper juice to absorb the moisture on the surface of the chicken, and fold the tips of the chicken wings into the back of the chicken.

Step 3

Put the chicken in a tight bag, pour in the roast chicken sauce, squeeze out the air and seal it, knead the sauce evenly, and put it in the refrigerator to marinate for 30 minutes.

Step 4

Preheat the oven to 190°C for more than 20 minutes, turn on the fan, wrap the baking sheet in tin foil, add the onion, celery, and carrot mixture, drizzle with olive oil and stir well, add the marinated whole chicken, pour in the roast chicken sauce, and bake for 50 minutes.

Step 5

Put the roasted vegetables into the pot, stir-fry until the water is dry, add white wine, heat until the wine evaporates, add water, wait for it to boil, cover and simmer for 3 minutes, strain out the soup.

Step 6

Pour the soup into a food processor, add 200 grams of roasted vegetables and coriander stalks to break them together, make a dipping sauce for roast chicken, add salt to adjust the taste, pour into a bowl, and sprinkle with coriander leaves.