Greek roast chicken gyros

Spuds aren’t the only side that pairs well with roast chicken: This combination of flatbread and salad makes a refreshing change while still indulging our love of the roasted bird.

SERVES: 4

✿ 6 garlic cloves, peeled and crushed

✿ 2tbsp dried oregano ✿ 200ml olive oil

✿ Juice and rind of 1 lemon ✿ 2tsp cumin seeds

✿ 1.5kg (3lb) whole, free-range chicken ✿ Tzatziki, pitta breads and Greek salad to serve ✿ A few dill sprigs, to serve 1 Preheat the oven to 180C/ Gas 4. Whisk together the garlic, oregano, olive oil, lemon juice and rind and cumin seeds. Rub all over the chicken and leave to marinate in a large roasting tin for at least 15 mins or overnight.

2 Roast the chicken for 1 hr 30 mins, basting halfway, until cooked through. 3 To serve, pull the meat off the carcass and mix into the roasting juices in the pan. Let everyone make up their own pitta pockets with tzatziki and salad.