Lemon roasted chicken with cumin carrots and cabbage

Babiche Martens

Ingredients

1	Free-range organic chicken (Main)
6 cloves	Garlic, peeled and sliced
1	Lemon, quartered, plus 4-6 leaves, washed (Main)
1 cup	Chicken stock
4	Carrots, peeled and sliced into sticks
3 tsp	Cumin seeds
1 tsp	Coriander seeds
¼	Red cabbages, thinly sliced
¼	Savoy cabbages, thinly sliced
1 Tbsp	Olive oil, plus 1 Tbs extra

Directions

1. Preheat oven to 200C. Insert leaves and garlic between breast and skin, put lemon inside cavity and drizzle skin with a little olive oil.
2. Place bird in roasting dish, pour stock and wine into dish and roast for 20 minutes per 500g, plus an extra 20 minutes.
3. Toss carrots with cumin seeds and 1 Tbsp olive oil, season with salt and pepper and roast 20 minutes.
4. 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.