Try this twist on a roast chicken, or make our easy roast chicken.

*This recipe is gluten free according to industry standards


  • 1 whole chicken, about 1.5kg
  • 4 baking potatoes
  • 1 tsp cumin seeds
  • a pinch chilli flakes
olive oil


  • a small chunk ginger, finely grated
  • 2 cloves garlic, crushed
  • 1 green chilli, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 lemon, zested and juiced
  • 100g natural yogurt


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


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