GOLDEN SPICED ROAST CHICKEN WITH POTATOES

1 HR 30 MINS, PLUS MARINATING

SERVES 4-6

– 1 tsp onion powder or dried onion granules

– 1 tsp ground coriander

– 1 tbsp flaky sea salt

– 1 tsp turmeric

– 1 tsp sweet smoked paprika

– ¼ tsp cayenne pepper

– 1 tsp ground black (or white) pepper

– 1.8kg whole chicken

– 1 lemon

– 1kg new potatoes

– 8 garlic cloves, unpeeled

– olive oil, for drizzling

– ½ bunch of coriander or flat-leaf parsley

Start the day before you want to cook the chicken – or in the morning of the same day if that’s not possible. Mix the onion powder, coriander, sea salt, turmeric, paprika, cayenne pepper and pepper together in a bowl. Place the chicken in a large roasting tray and rub the spice blend all over, inside and out, until fully coated. Cover the chicken and tray with cling film, place in the fridge and marinate overnight.

Take your chicken out of the fridge 30 minutes before you want to cook it.

Preheat the oven to 210C/190C fan/gas mark 7.

Cut the lemon in half and pop both halves into the cavity of the chicken.

Place the potatoes (halving any larger ones) and garlic cloves around the chicken and drizzle with olive oil.

Season the potatoes with a little salt and place the tray in the oven for one hour and 15-20 minutes. I like to crush the potatoes halfway through cooking, but you can just leave them as they are.

If the chicken isn’t quite cooked, then continue to roast for a further 10 minutes (check by inserting a skewer into the thigh meat – the juices should run clear and have no blood in them).

Leave the meat to rest for 15 minutes, tossing the potatoes with all the juices in the tray and scraping up any sticky bits. Roughly chop the herbs and stir through the potatoes before serving.