Vegetarian recipe ideas
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Heat the oven to 190C/fan 170C/gas 5. Mix all of the marinade ingredients with some seasoning. Put the chicken in a roasting tray and rub the marinade all over the skin. Put the squeezed lemon halves into the cavity and roast for 1 hour 30 minutes, then rest for 20 minutes before carving.
Cut the potatoes into wedges and toss with the cumin seeds, chilli flakes, 2 tbsp oil and lots of salt and pepper. Tip into a shallow roasting tray, and put in the oven, above the chicken, for the last 30 minutes.
Turn the potatoes over once while cooking, and keep roasting while the chicken is resting, for another 10 minutes, until golden brown and fluffy in the middle. Serve with a green salad or coleslaw.