• 1.5 kg (3 lb) whole chicken
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons olive oil
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 2 parsnips
  • 2 large carrots
  • 2 sweet potatoes
  • 1 large onion
  • 8 garlic cloves, unpeeled
  • fresh coriander leaves, to garnish
  • 2 tablespoons plain flour
  • 450 ml (¾ pint) chicken stock (see page 10)

Place the chicken in a large roasting tin. Crush the seeds and put them in a large plastic bag with the oil, turmeric and paprika. Shake until well mixed. Spoon a little of the mixture over the chicken breast, then cover with foil.

Roast the chicken in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 hour 20 minutes.

Cut the vegetables into large chunks, add to the bag of spiced oil and toss. Add to the roasting tin after 20 minutes of cooking the chicken, tucking some garlic cloves between the chicken legs and adding the rest to the vegetables. Cook for 1 hour until golden, turning the vegetables after 30 minutes and removing the foil from the chicken at this point.

Transfer the chicken and vegetables from the roasting tin to a large serving plate and keep warm. Garnish with coriander.

Drain the fat from the meat juices and stir in the flour. To make the gravy, put the roasting tin on the hob and cook for 1 minute, stirring. Gradually stir in the stock and bring to the boil. Strain into a jug and serve immediately with the carved chicken and vegetables.

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