Amanda Laird: Lemon roasted chicken with cumin carrots and cabbage

Picture / Glenn Jeffrey

Serves 4

1 free range or organic chicken
4-6 lemon leaves, washed
1 lemon, quartered
6 cloves garlic, peeled and sliced
1 cup chicken stock
1/4 cup white wine
4 carrots, peeled and sliced into sticks
3 tsp cumin seeds
1 tsp coriander seeds
1/4 red cabbage, thinly sliced
1/4 savoy cabbage, thinly sliced
1 Tbs olive oil, plus 1 Tbs extra
Salt and freshly ground pepper

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. Place bird in roasting dish, pour stock and wine into dish and roast for 20 minutes per 500g, plus an extra 20 minutes.

2. Toss carrots with cumin seeds and 1 Tbs olive oil, season and roast 20 minutes.

3. 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.