Spiced-yogurt roast chicken

Ingredients

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

Marinade

• 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

Description

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.