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Looking for a roast chook recipe with a little sparkle? This is for you. Big on aromatics & flavours, this Cumin Roasted Chicken recipe is incredibly delicious and fun to prepare.

Recipe and images courtesy of Alana Lowes.

Serves: 4-6 people | Prep Time: 15 mins | Cook – 1 hours + 15 mins

1.8kg free range chicken
100g butter, softened
1 preserved lemon, ½ finely chopped, ½ thinly sliced
2 tsp cumin seeds, lightly crushed
1 tsp sea salt
1 tsp cracked pepper
10 sprigs thyme
2 tbsp olive oil
4 golden shallot onions, roughly chopped
20 green olives

Preheat the oven to 180°C.

Mix together the butter, finely chopped preserved lemon, cumin seeds, salt and pepper.

To prep the chicken, pat the cavity dry with paper towel. Rub the butter mixture all over the skin of the chicken. Fill the cavity with the thyme.

Place the olive oil and golden shallot onions into the base of a roasting dish. Place the chicken on top of the onions and then into the oven. Roast for 30 mins, cover the breasts with some foil to help reduce the risk of it drying out. Scatter the olives around the chicken and return to the oven and roast for a further 45 minutes or until the juice runs clear when you pierce the thigh with a skewer. You can remove the foil for the last 10-15 mins if you need more colour on the skin.*

To serve, place the onions, olive and chicken on a serving platter and scatter with thinly sliced preserved lemon. Serve with lightly steamed green beans.

* The most accurate way to tell if your chicken is cooked is by using a digital cooking thermometer. The recommended internal temperature for cooked poultry is 75°C. Always double-check by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven, allow 10-15 minutes, then test again until the correct temperature is reached.

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