Whole baked chicken with North African spices

Method

1. Heat the oven to 150ºC fan/gas 3½. Stir together the zest and juice of 1 lemon with the garlic, ginger, ground spices, salt, pepper, oil and honey.
2. Slice the remaining lemon and put a few slices in the bird’s cavity with the bay. Scatter the rest of the lemon slices in a 6 litre casserole (with a lid).
3. Push your fingers under the skin at the neck end of the bird and gently release it from the flesh. Spoon a little of the spice paste under the skin, then spread the remaining paste all over the chicken.
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5. Put the spiced chicken on top of the lemon slices in the casserole. Carefully pour 150ml cold water around the sides of the bird, avoiding getting it on the breast to keep the spice mix in place. Cover the dish and transfer to the oven. Cook for 1½ hours, then remove from the oven. Increase the oven temperature to 200ºC fan/gas 7.
6. Remove the casserole lid and baste the bird with the pan juices. Return to the oven and cook, uncovered, for a further 15-20 minutes until the skin is golden. Remove from the oven, then rest for 5 minutes.
7. Carve the chicken and serve drizzled with all the lovely pan juices and steamed couscous.