Roast Chicken with Caramelised Onions
Ingredients
- 1 chicken
- 4 white onions, peeled and cut into thick slices
- 4 bay leafs
- 1/2 lemon
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp salt
- 2 tablespoons water
Preparation
In a small bowl mix the olive oil, cumin, cinnamon, coriander and salt to make a paste
Spread the paste all over the chicken
To get more flavour into the chicken use your finger to get under the skin of the chicken (from the neck) and spread some of the paste under the skin
Let it marinade at least 1 hour
When you’re ready to cook, preheat the oven to 180c
Put the onions and bay leafs in the base of a large ovenproof dish
Sprinkle with a little salt
Put the lemon in the carcass of the chicken and place on top of the onions
Add the water to the base, cover with foil and cook for 45 minutes
Take the foil off and cook for another 45 minutes or however long it needs to cook through, depending on the size of the chicken
It’s cooked when it’s juices run clear
When it’s cooked, take the chicken out and set aside to rest
Return the pan to the oven for another ten to fifteen minutes for the onions to caramelise
Serve with chickpea cous cous and steamed green beans
