This dish is about layering bold, grounding flavours in a way that feels both comforting and vibrant. We’re working with whole chicken, deeply toasted spices, and thin, golden potatoes that crisp beautifully in a cast iron pan. The honey brings a soft warmth to the paprika and chili, while a bright, briny olive jam cuts through the richness with citrus and sweet pops from golden raisins. It’s a meal that feels like home—but with a little extra care, a little more intention. Roast it slow, let the aromas fill your space, and serve it up family-style with something cold to sip. This one’s meant to be shared.
Ingredients
For Chicken & Potatoes:
- ½ lemon
- A few sprigs of thyme
- 1 whole chicken (3–4 lbs)
- 1 tbsp cumin seed
- 2 tsp coriander seed
- 2 dried chilis
- 1 tbsp sweet paprika
- 1 tsp freshly ground pepper
- 2 tsp salt
- 3 garlic cloves
- ½ cup olive oil, divided
- 2 tbsp honey
- 4–5 yellow-flesh potatoes, thinly sliced on a mandolin
For the Olive Jam:
- 1 cup Cerignola olives, pitted and roughly chopped
- 1 shallot, thinly sliced
- 2 tbsp fresh lemon juice
- ¼ cup golden raisins
- 3 tbsp olive oil
- 2 tbsp orange marmalade
- Salt to taste
Directions
- Preheat oven to 350°F (175°C).
- Stuff the lemon half and thyme into the chicken cavity. Truss the bird and pat the skin dry. Set aside.
- Toast cumin, coriander, and dried chilis in a cast iron pan over medium heat for about 3 minutes, shaking often. Transfer to a mortar and pestle.
- Add paprika, 1 tsp salt, and pepper to the mortar. Grind until roughly ground.
- Mince 1 garlic clove and mix it into the spice blend. Stir in ¼ cup olive oil. Set aside.
- In a large bowl, toss sliced potatoes with remaining olive oil, remaining salt, and minced garlic (2 cloves).
- Arrange potatoes around the edges of a 10-inch cast iron pan, creating a well in the center.
- Place the chicken in the center and coat with the spice mixture. Drizzle with honey.
- Roast in the oven for about 75 minutes, or until the skin is crisp and the chicken is cooked through. Let rest 20 minutes before serving.
- To make the olive jam, mix all ingredients in a bowl and let sit for at least 30 minutes. Serve with the chicken.
