Spicy Roast Chicken with Crushed Potatoes

25 Mar 2019

Add a spicy twist to a classic chicken roast dinner for MothersDay. Covered in cumin, coriander, saffron and orange for an added fragrant flavour. Both your chicken and vegetables will be cooked together, ensuring none of the spicy flavours doesn’t escape.

What You’ll Need

  • 1.5kg whole chicken
  • 325g pack baby plum tomatoes
  • 100g sliced curly kale
  • 50g butter (softened)
  • 750g bag miniature new potatoes
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ¼ tsp saffron (optional)
  • 1½ tbsp vegetable oil
  • 3 small red onions (cut into quarters)
  • 1 orange, zested and juiced
  • 3 rosemary sprigs (leaves finely chopped)
  • For the Gravy
    • 150ml red or white wine
    • 1 rosemary sprig


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the butter, cumin seeds, ground coriander, orange zest and saffron (if using) together with some seasoning and rub this all over the chicken.
  2. Mix the onions and tomatoes in a large roasting tin. Pour the orange juice over and season. Place the chicken on top and roast for 1 hour 10 minutes, basting the bird with the cooking juices 2-3 times during cooking. Add the kale to the roasting tin and cover with foil. Roast for a further 10 mins, or until the kale is wilted and the chicken is cooked through. Set aside (still covered) to rest for 15 minutes.
  3. Meanwhile, put the potatoes in a large saucepan and cover with cold water. Bring to the boil then lower the heat and simmer for 15 minutes, then drain well. Heat the oil in a large roasting tin in the oven.
  4. Lightly crush each potato and place in the hot oil. Season, then turn carefully. Roast for 30 minutes in the oven with the chicken, then sprinkle over the rosemary. Return to the oven for a further 15-20 minutes until the potatoes are crisp and golden.
  5. Put the chicken on a carving board and use a slotted spoon to transfer the vegetables to a warm serving dish.
  6. To make the gravy, pour the cooking juices into a small pan and add the wine and rosemary sprig. Bubble over a high heat for 2-3 minutes until slightly reduced. Taste for seasoning, then reduce the heat and keep warm while you carve the chicken. Discard the rosemary before serving the gravy with the chicken and vegetables.