Salt Roasted Chicken with Spiced Carrot Coleslaw

Salt-roast chicken with spiced carrot coleslaw

  • serves 4
  • Easy

This coleslaw has a warm dressing, which helps the carrot soak up the flavours of the cumin and mustard. Look out for younger, sweeter new season carrots when buying. A mandolin is useful for all the shredding.


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



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


  • 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.