Image by Ben Dearnley
Ingredients (13)
- 6 Sebago potatoes, peeled, cut into wedges
- 4 large Roma tomatoes, quartered
- 2 lemons, rind finely grated, juiced
- 2 tsp salt flakes
- 1 tbsp olive oil
- 2 x 1.2kg whole chickens
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 garlic cloves, crushed
- Rocket leaves, to serve
Method
- Step 1 Preheat oven to 180C. Place potatoes, tomatoes, lemon rind, salt flakes and oil in a large dish. Gently toss vegetables to coat. Place potatoes in a large roasting pan. Roast for 40 minutes. Add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender.
- Step 2 Meanwhile, rinse and pat dry chickens. Cut along sides of backbone. Remove bone. Place chickens on benchtop. Gently apply pressure to breastbone to flatten chicken. Place chickens in a large roasting pan.
- Step 3 Heat a non-stick frying pan over medium heat. Add spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer to a bowl with 1/4 cup lemon juice and garlic. Mix well. Rub spice mixture over chickens.
- Step 4 Roast chickens for 40 minutes or until cooked. Serve chicken with lemon potatoes, tomatoes and rocket.