|15 ml||fresh chillies — 573|
|2 tsp||cinnamon — ground|
|salt and freshly ground black pepper|
|3||fresh rosemary — sprigs|
|lemon — zest only|
|1||lemon — zest and juice|
|3||carrots — peeled|
|fresh parsley — to serve|
First off, rub the bird with olive oil – all over.
Next, rub the chicken with cinnamon, lemon zest and season generously with salt and black pepper.
Transfer the bird to a roasting dish and add the lemon quarters, carrots and leeks to the dish.
Roast in the oven at 180 degrees Celsius, for 40 minutes – covered.
After 40 minutes of roasting time, remove the lid and roast for another 15 minutes until brown.
Remove from oven, sprinkle with chopped parsley and serve with gravy and cauliflower mash.