Curried Whole Roast Chicken and Spiced Vegetables

Quite often we have our Sunday roast at the Hop Pole but once in a while I love to roast chicken at home.  This is a recipe I've been experimenting with for a while now and I think I've finally nailed it now.  I like to roast and then blitz my spice mix but a shop bought garam masala works too.

Ingredients
1.5 kg good quality chicken
1 red onion, cut into chunks
1 lemon quartered
1 large whole red chilli, optional
Potatoes for 4, peeled and cut into roastie sized pieces
4 carrots, cut into thick chunks
Olive oil
2 tbsp butter
A sprinkle of coriander leaves to garnish.

Spice mix
1 teasp, black mustard seeds
1 teasp fennel seeds
1 teasp cumin seeds
1 teasp fenugreek seeds
1 teasp chilli powder
1 teasp turmeric
1 tbsp coriander seeds
1 tbsp peppercorns
4 cardamon seeds
4 cloves
1 stick of cinnamon.

Method
Preheat the oven to 180C.  Remove the backbone from the chicken and flatten out the bird.  This helps it to cook more quickly. Place the prepared vegetables into a large roasting tray and drizzle with oil.  Place the chicken on top.
Now toast the spices for a few minutes in a small frying pan to enhance their flavour.  remove from the heat and blitz in a spice or coffee grinder.  If you're feeling strong and energetic you could always pound them in a pestle and mortar.
Scatter one third of the spice mix over the vegetables. Mix one third of the spices with 2 tbsp butter to form a paste.  Carefully push the paste under the skin so as to cover the breasts.  Next sprinkle the remaining spices over the skin itself and drizzle with oil and a sprinkle of salt.   That's it, your bird is ready for the oven and the aroma will be truly mouthwatering.
Roast for 45 - 50 minutes or until the chicken is cooked.  Remove the chicken from the roasting dish, cover and keep warm.  Turn the oven up to 200C and finish off the potatoes and carrots in the hot oven for another 15 minutes.  Serve with peas and minted yoghurt.