Ingredients Checklist
- 1 x 2kg fresh whole chicken
- 1 kg Brussels sprouts, trimmed
- 2 leeks, washed and cut into 4cm pieces
- 6 cloves garlic
- 1 tsp cumin seeds
- 2 tbsp butter
- Olive oil
- Sea salt and cracked pepper
- Juice of 1 small lemon plus wedges to serve
Instructions
- Preheat oven to 180°C.
- Rub the chicken with olive oil and season generously with salt and pepper.
- Place the chicken in a large roasting dish allowing enough space for the addition of vegetables. Roast for 30 minutes, then add Brussels sprouts, leek, garlic and cumin seeds sprinkled on top.
- Continue roasting for another 45 minutes or until chicken is cooked.
- Rest the chicken for 15 minutes.
- In the meantime, toss sprouts, leek and garlic in the butter and squeeze lemon juice over the vegetables.
- Carve chicken and serve with vegetables and extra lemon wedges.
