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Make the marinade by combining 1 tsp ground cumin, 1 tsp coriander, 2 tsp paprika, 1 tsp cayenne pepper, ½ tsp ground cardamom, ½ tsp ground cloves, 2 grated garlic cloves, 2 tbsp yoghurt, juice of one lemon and 1 tbsp olive oil
Marinade chicken inside and out then stuff it with half a lemon lemon, half a bulb of garlic, half an onion, one chilli, thyme
Truss the chicken by tying up the legs
Preheat the oven to 220°C
Halve the baby potatoes and slice one shallot or onion. Add them to the pan with salt and place the chicken on top
Roast for 15 minutes at 220°C then decrease to 180°C for 45 mins. USe the remaining marinade to coat the chicken intermittently while it cooks
To make the yoghurt and tahini dressing, combine 4 tbsp yoghurt, 1 tbsp tahini, the juice of half a lemon, salt and 1 tbsp olive oil. Mix well
Add halved tenderstem broccoli to the tray and roast for 10 minutes
Lay flat bread around the tray and roast for a final 5 minutes