Combine all ingredients into a blender or food processor and pulse until desired consistency is achieved.

First, wash chicken in vinegar and lemon water getting rid of any access fat or unnecessary pieces of skin.

Spatchcock the chicken (directions in the NOTES) then lay breast side up onto a roasting pan or tray.

Second, take a knife and make incisions around the whole chicken. Season thoroughly with All purpose seasoning along with the green seasoning. Coat the meat inside out ensuring all sections are covered.

At this time, let the bird marinate for a minimum of 30 minutes. Meanwhile preheat oven on 375°F/175°C.

Third, bake for 20 minutes before turning the heat down to 350°F/150°C to bake for another 50 minutes.

During this period, occasionally baste with the liquid from the pan to keep the skin moisturized.

After 50 Minutes take off the foil, baste again and continue to bake uncovered for 20 - 30 minutes (depending on the size of the chicken) or until the skin has turned golden brown.

Finally, Check that the chicken has cooked through by either pinching the thighs to feel for stiffness, or stabbing the leg with a knife to see if the juice runs clear.

Remove from the oven to rest for 15 minutes then serve with the steamed carrots and preferred sides.