You will need a pestle and mortar and an ovenproof dish or roasting tray
Prep time: 10 minutes
Cooking time: 1 hour – 1 hour 30 minutes
Total time: 1 hour 10 minutes – 1 hour 40 minutes
Preheat the oven to 180/350 gas 4.
Dry roast the spices and grind in a pestle and mortar. Place the vegetables and potatoes in an ovenproof dish, scatter over the garlic and lay the chicken on top with the skin-side up.
Sprinkle over the spices and scatter over the herbs. Drizzle with rapeseed oil and lemon, and season well with salt and pepper.
Place in the oven and bake for 1 hour. Check to see if it is cooked by piercing a potato with a sharp knife. If it is still hard, then cover with foil and cook for a further 30 minutes.
Serve with broccoli and chard.
DOWNLOAD OR PRINT RECIPE HERE.
For added flavour, try throwing in some chunks of chorizo as well.”