Try this twist on a roast chicken, or make our classic roast chicken recipe here.


  • 8 chicken thighs
  • 2 tbsp sea salt flakes
  • 500g small carrots, shredded
  • ½ small white cabbage, shredded
  • 1 red onion, halved and thinly sliced
  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 1 tbsp cumin seeds
  • 2 tbsp white wine vinegar
  • a small bunch of leaves coriander


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. put the chicken on a rack over a roasting tray. Sprinkle a generous amount of salt onto each piece then roast for about 40-50 minutes until the chicken is crisp and golden.

  • STEP 2

    Meanwhile, put the carrot, cabbage and onion in a large bowl. Heat the olive oil in a pan and add the mustard seeds and cumin, cook until toasted and starting to pop then add the vinegar and season well. Pour the dressing over the veg and toss together with the coriander. Serve the coleslaw with the chicken.


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