Ingredients

• 3 free-range egg whites
• lightly beaten
• 1 tbsp clear honey
• 1 lemon
• juice and zest
• 2 tbsp cumin seeds
• ½ tsp cayenne pepper
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• salt and freshly ground black pepper
• 1 x 1.3kg/3lb whole chicken
• 125ml/4½fl oz olive oil
• 500g/1lb 2oz salad potatoes such as Anya or Charlotte
• parboiled until tender in chicken stock
• 100g/3½oz black olives
• pits removed
• chopped
• salt and freshly ground black pepper
• 1 lemon
• zest only
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley
• lightly dressed mixed green salad
• Greek-style yoghurt

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a large bowl
• whisk together the egg whites
• honey
• lemon juice and lemon zest until well combined.
• In a separate bowl
• mix together the cumin seeds
• cayenne pepper
• ginger
• cinnamon
• allspice
• salt and pepper until well combined. Sprinkle the mixture onto a plate.
• Dip the chicken first in the egg mixture
• then roll it in the spice mixture until completely coated.
• Place the coated chicken onto a baking tray and roast in the oven for 1¼-1½ hours
• or until the skin is crisp and golden-brown and the chicken is cooked through. (NB: The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part).
• Meanwhile
• for the potatoes
• heat the oil in a roasting tray in the oven until smoking. Add the parboiled potatoes and the chopped olives and season
• to taste
• with salt and freshly ground black pepper. Return to the oven and roast for 35-40 minutes
• or until the potatoes are crisp and golden-brown and cooked through.
• Transfer the cooked potatoes and olives to a bowl
• then stir in the lemon zest
• butter and parsley until they coat the potatoes and olives.
• To serve
• carve the chicken and divide the meat equally among four serving plates. Spoon the potatoes and olives alongside. Serve with the green salad and Greek-style yoghurt.