Name: Roast chicken with yoghurt tahini dressing, lemon and mint
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 chicken (about 1.5kg), butterflied; 1 tsp each ground cumin and ground coriander; 1 lemon, halved, plus extra wedges to serve; 40 gm roasted almonds, coarsely chopped; ¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped; To serve: snow peas and green beans, trimmed, blanched; Yoghurt tahini dressing; 120 gm thick Greek-style yoghurt; 40 gm hulled tahini; Juice of ½ lemon; 1 tbsp extra-virgin olive oil; ½ garlic clove, finely grated; Pinch of finely ground cumin

Ingredients

2 tbsp olive oil

1 chicken (about 1.5kg), butterflied

1 tsp each ground cumin and ground coriander

1 lemon, halved, plus extra wedges to serve

40 gm roasted almonds, coarsely chopped

¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped

To serve: snow peas and green beans, trimmed, blanched

Yoghurt tahini dressing

120 gm thick Greek-style yoghurt

40 gm hulled tahini

Juice of ½ lemon

1 tbsp extra-virgin olive oil

½ garlic clove, finely grated

Pinch of finely ground cumin

Method

Main

1.Preheat oven to 200C. Heat half the oil in an ovenproof frying pan over medium-high heat. Drizzle chicken with remaining oil, season to taste, rub with spices, add to pan skin-side down and cook, turning once, until golden (5-6 minutes). Squeeze lemon over and roast in oven until cooked through (17-20 minutes). Set aside to rest (5 minutes), then scatter with almonds and herbs.

2.Meanwhile, for yoghurt tahini dressing, combine ingredients in a small bowl, season to taste and set aside.

3.Drizzle blanched snow peas and green beans with oil, season to taste and serve with chicken, dressing and lemon wedges.

Styling by Emma Knowles

Styling by Alice Storey