Lemon roasted chicken with cumin carrots and cabbage
Photo by Babiche Martens
- Preheat oven to 200C. Insert leaves and garlic between breast and skin, put lemon inside cavity and drizzle skin with a little olive oil.
- Place bird in roasting dish, pour stock and wine into dish and roast for 20 minutes per 500g, plus an extra 20 minutes.
- Toss carrots with cumin seeds and 1 Tbsp olive oil, season with salt and pepper and roast 20 minutes.
- Heat a frying pan, add extra olive oil and coriander seeds then quickly toss cabbage in two batches for about 5 minutes until it wilts. Season and serve with carrots, chicken and roasting juices.