This roast chicken recipe creates a healthy yet hearty meal the whole family will love. Spiced chicken is served with a herby brown rice salad packed with nuts, seeds, veges and studded with currants
2.Place chicken in a baking dish. Insert lemon in cavity and rub with combined oil, coriander, cumin and paprika. Season well.
3.Roast chicken for 1 ½ hours, turning tray halfway through cooking. Transfer chicken to a plate, cover loosely with foil and rest for 10 minutes.
Rice salad
4.Cook rice following packet instructions. Drain, rinse under cold water and drain again. Cool for 10 minutes. Transfer rice to a large bowl and add kale, capsicum, tomatoes, parsley, cashews, currants, seeds and spring onion. Drizzle with combined remaining ingredients. Serve with carved chicken.
For a variation, try adding some drained canned chickpeas to the salad, and Moroccan seasoning instead of ground cumin and paprika.