Moroccan baked chicken with new potatoes

Great flavours and the best is, all in the oven together.

Serves 4

1.5kg Free range chicken

1 tablespoon coriander seeds

1 tablespoon cumin seeds

½ teaspoon chilli flakes

1 teaspoon turmeric

1 tablespoon honey

juice of 1 lemon

2 tablespoons olive oil

sea salt and black pepper

10/12 new potatoes

1 cinnamon stick

3/4 cloves garlic, peeled & chopped

400g cherry tomatoes

Set oven 180c gas mark 4.

Place the chicken on a baking dish, roast the coriander and cumin seeds together on a

small pan until just aromatic, tip into a spice mill and grind finely, mix the chilli flakes, turmeric,

honey, lemon juice, olive oil and seasoning in a small bowl, add in the coriander and cumin, mix well,

Place the potatoes around the chicken and the lemon rind and cinnamon stick into the cavity,

tie the legs and drizzle over the spice mix, coat the chicken and potatoes well with the mix.

Place in the oven for an hour, then add in the garlic, cherry tomatoes and about 200ml of stock

or water just to gather up the juices. Back in the oven for about another 30 minutes or

until the chicken is fully cooked, check the digital probe 75c.

Allow the chicken to rest for 15 minutes before carving, serve with the juices from the pan.

Some salad leaves with olive oil and lemon dressing would be perfect.