POT-ROASTED CHICKEN with RICE and LENTILS

The beauty of this dish is the succulence of the chicken. Because it’s roasted in a sealed pot with the stock, the chicken remains incredibly juicy. As a bonus, the rice and lentils beneath the chicken get to soak up all the chicken-y juices, layering up the flavour with lip-smacking goodness. Roasted baby carrots would be an excellent side dish.

Preparation Time 15 minutes | Cooking Time 50 minutes, plus standing | Serves 4–6

1 free-range or organic chicken (about 1.8 kg/4 lb)

Finely grated zest of 1 lemon, reserve lemon for stuffing, plus extra wedges to serve

1 head of garlic, halved, plus 1 garlic clove extra, finely chopped

1 cinnamon stick

4 thyme sprigs

2 tablespoons olive oil

20 g (¾ oz/1½ tablespoons) butter, diced

1 onion, thinly sliced

1 teaspoon each coarsely crushed coriander seeds and cumin seeds

180 g (6½ oz/1 cup) long-grain rice, such as basmati

50 g (1¾ oz/¼ cup) small green lentils or brown lentils

200 ml (7 fl oz) dry white wine

500 ml (17 fl oz/2 cups) chicken stock

Greek-style yoghurt and coarsely chopped mint and flat-leaf (Italian) parsley leaves, to serve

Preheat the oven to 200°C (400°F). Pat the chicken dry really well, inside and out, with paper towels. Quarter the reserved lemon and stuff the chicken cavity with it, along with the garlic head, cinnamon and thyme, tuck the wings under and tie the legs together with kitchen string.

Heat half the olive oil in a large frying pan over a medium heat, carefully add the chicken and turn occasionally for 5–6 minutes until browned on all sides. Set aside.

Meanwhile, add the butter and remaining oil to a flameproof casserole dish large enough to fit the chicken and heat over a medium–high heat until the butter foams. Add the onion and chopped garlic, stir occasionally for 3–4 minutes until just tender, then add the lemon zest, coriander seeds and cumin seeds and stir until fragrant. Stir in the rice and lentils to coat in the oil, add the wine and simmer for 2–3 minutes until reduced by half. Add the stock, bring to the boil, then add the chicken to the pan, breast-side up. Cover with a tightly fitting lid and bake for about 35–40 minutes until the chicken is cooked through and the rice and lentils are tender. Remove from the oven and stand, still covered with the lid, for 10 minutes, then season to taste and serve with the yoghurt, mint, parsley and lemon wedges.