Spice up your roast with this fragrant chicken recipe. Cumin, coriander, saffron and orange add aromatic flavour to both the chicken and the onions, tomatoes and kale which are cooked alongside it. A new twist on roast potatoes, these crispy crushed rosemary potatoes and simple wine gravy complete this Sunday lunch.
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the butter, cumin seeds, ground coriander, orange zest and saffron (if using) with some seasoning. Rub this all over the chicken.
- Mix the onions and tomatoes in a large roasting tin. Pour the orange juice over and season. Place the chicken on top and roast for 1 hr 10 mins, basting the bird with the cooking juices 2-3 times during cooking. Add the kale to the roasting tin and cover with foil. Roast for a further 10 mins, or until the kale is wilted and the chicken is cooked through. Set aside (still covered) to rest for 15 mins.
- Meanwhile, put the potatoes in a large saucepan and cover with cold water. Bring to the boil then lower the heat and simmer for 15 mins, then drain well. Heat the oil in a large roasting tin in the oven.
- Lightly crush each potato and place in the hot oil. Season, then turn carefully. Roast for 30 mins in the oven with the chicken, then sprinkle over the rosemary. Return to the oven for a further 15-20 mins until the potatoes are crisp and golden.
- Put the chicken on a carving board and use a slotted spoon to transfer the vegetables to a warm serving dish.
- To make the gravy, pour the cooking juices into a small pan and add the wine and rosemary sprig. Bubble over a high heat for 2-3 mins until slightly reduced. Taste for seasoning, then reduce the heat and keep warm while you carve the chicken. Discard the rosemary before serving the gravy with the chicken and vegetables.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.