Roast chicken is always a winner, regardless of the occasion. Take Chanukka, for example: tables groan under the weight of the fried goodies which is why roasted chicken with plenty of latkes is such a good idea. Chicken is probably one of the most cost-effective meats to buy nowadays, regardless of where we live; it’s always festive and well received by everyone at the table. Cumin, cardamom and lemon are made for chicken and the Hungarian paprika lends colour and a touch of heat that turns it into a dish fit for this festive occasion; the fact that your electricity usage is

limited to 20 minutes is an added bonus.

Ingredients

• 1 x 2 kg organic chicken, cleaned properly and just at room temperature
• 4 lemons, zest and juice
• 1 teaspoons cardamom seeds
• 2 teaspoons crushed cumin
• 1 teaspoon crushed pepper
• Malden sea salt to taste
• ½ teaspoon coriander seeds, crushed
• 2 teaspoon medium Hungarian paprika
• 3 cloves garlic
• 4 large celery sticks, washed with the top leaves trimmed off
• Extra virgin olive oil to taste

Method

• Preheat oven to 220 C
• Make slits in the legs of the chicken, lift the skin of the breast without tearing it so that you will be able to rub the spices in and truss the chicken.
• Make a paste from all the spices, the salt, the zest and the lemon juice.
• Rub the paste on the inside of the chicken, under the breast skin and on the outside of the skin – make sure you rub into the slits on the legs as well.
• Break the garlic and put all three cloves inside the cavity of the chicken, skin and all.
• Put some olive oil in the bottom of a roasting dish, put the celery in the dish and the chicken on top of the celery to prevent the bottom skin from burning.
• Put the chicken in the pre-heated oven for 20 minutes and then turn the heat off.
• Leave it in the oven for 45 minutes and then take it out.
• Do not cover it with foil, but if it looks as if it is going to brown, cover with a piece of foil.
• It will be ready and juicy and you would have saved quite a bit of money.