Bacon and Cabbage Frittata paint

Organic roast chicken has to be my ultimate choice dinner – final meal on death row (no special plans, by the way…) – and with all the trimmings of course! This version spices things up slightly, with amazing flavours. Deadly! Try it out and let me know how you get along.

Serves 6-8  


  • ¼ teaspoon fennel seeds
  • 1 level teaspoon coriander seed
  • 1 heaped teaspoon cumin seeds
  • 1 level teaspoon turmeric
  • Pinch chilli flakes
  • 1 level teaspoon garam masala 
  • 1 level teaspoon Himalayan salt
  • ½ level teaspoon freshly ground black pepper 
  • Zest of 1 lemon
  • 200 grams soft butter
  • 15 grams garlic, finely grated
  • 2.5 kg chicken, preferably organic or free range
  • 8 small red onions
  • 8 small  carrots
  • 1 lemon, cut in quarter (you can quarter the one you zested)
  • 2 small white onions, cut in quarter
  • Knob of fresh ginger

To Garnish

  • Small handful coriander leaves
  • 1 red chill, sliced thinly
  • Gluten Free

  • Dairy Free
  • Ketogenic

  • Diabetic Friendly

  • Low Carb

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  1. Place a dry frying pan over medium heat and toast the fennel seeds, coriander and cumin seeds to release the fragrance. Place in a spice grinder or mortar/pestle, add turmeric, chilli flakes, garam masala, salt and pepper. Grind to a fine mixture, then combine with lemon zest,  butter and garlic. Set aside.
  2. Peel carrots, cut to size if large, peel and halve the red onions, arrange on roasting tray and drizzle with oil
  3. To prepare chicken: Lift skin slightly off chicken and lightly score meat underneath. Season chicken all over including inside. Smear the chicken with the butter mixture beneath the skin and also over the outside surface of the skin, around legs and bottom of chicken. Stuff lemon, onion and ginger into carcass of chicken and trust with twine or a wooden skewer.  Place the chicken on top of the vegetables. Cover and leave to marinate 1 hour or better still overnight in fridge.
  4. Preheat the oven to 200 C. Remove the chicken from the fridge 30 minutes before you want to cook it. (it needs to be at room temperature before cooking).
  5. Place tray in the oven, cook for 45 minutes then turn down to 140 C, leave for further 1- 1½   hours or until chicken is cooked. Baste regularly during cooking process. 
  6. When cooked, remove chicken from oven and transfer to a board to rest for 15 minutes or so. 
  7. To carve your chicken first take off the wings. Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
  8. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
  9. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other. Remove the rest of the meat with your fingers including all the tasty, juicy bits from underneath (you should be left with a stripped carcass to use for homemade stock or bone broth). 
  10. Serve hot or at room temperature with your favourite green vegetables.    

Maggie's Tips

  • This spice rub is equally fabulous rubbed into pork, beef and lamb or massaged onto portions of chicken.
  • Left over chicken freezes really well. Remove from freezer, defrost and gently heat in oven. Be-careful not to dry out.