Slow roast coriander and black pepper chicken recipe
 Take your roast chicken to the next level with plenty of garlic, black peppercorns and a host of earthy spices. 1 medium whole chicken1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped50g/1¾oz soft butter2 tbsp olive oil2 whole garlic bulbs, cut through the middle horizontally2 bay leaf 4 red peppers, cut in half and deseeded3 red onions, sliced2–3 tbsp crème fraîche 1 tbsp chopped fresh parsleysalt and freshly ground black pepperlarge slices of grilled sourdough bread, to serve 1 medium whole chicken 1 tbsp coriander seeds pinch ground nutmeg pinch ground allspice ½ tbsp black peppercorns bunch fresh thyme, leaves chopped 50g/1¾oz soft butter 2 tbsp olive oil 2 whole garlic bulbs, cut through the middle horizontally 2 bay leaf 4 red peppers, cut in half and deseeded 3 red onions, sliced 2–3 tbsp crème fraîche 1 tbsp chopped fresh parsley salt and freshly ground black pepper large slices of grilled sourdough bread, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken.Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes.Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices.Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated.To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Preheat the oven to 180C/160C Fan/Gas 4. Season the chicken with the ground coriander seeds, nutmeg, allspice, black peppercorns and chopped thyme. Rub all over with the butter and olive oil. Throw the garlic and the bay inside the chicken. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Scatter the red peppers and red onions in a flameproof roasting tin, season with salt and pepper then sit the chicken on top. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Add 150ml/5fl oz water to the tin then roast for 2 hours 30 minutes. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Once cooked, cover the chicken with kitchen foil and allow to rest on the now sticky vegetables for around 30 minutes to collect all the juices. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. Lift the chicken off and remove to a plate. Add the crème fraîche to the vegetables in the tin and place over the heat. Mix well with the buttery juices, heat for 2 minutes, or until warm and fully incorporated. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley. To serve, use two forks to tear the chicken into pieces. Spoon the peppers and onions onto the grilled sourdough and sprinkle over the chopped parsley.