Spicy roast chicken

For the herb rub: Toast the fennel seeds, cumin seeds, peppercorns and coriander seeds in a dry pan over a medium heat for a few minutes, shaking the pan, until the spices release an aroma. Tip into a bowl and leave to cool.

Blitz the toasted spices in a blender to a rough powder. Combine with the remaining ingredients and mix thoroughly.

For the chicken: Blitz the chipotle chilli paste, butter, maple syrup, roasted garlic paste and 50g of the herb rub in a blender to a paste. Make slashes about 1cm deep in the thighs of the chicken with a sharp knife, then rub the chicken thoroughly inside and out with the paste, put it into a dish and leave overnight in the fridge.

Heat the oven to 150C/130C fan/gas 3. Put the chicken, breast side up, into a roasting tray that will fit inside your oven and roast for 1½ hours, or until the internal temperature of the meat reaches 70C and the juices run clear when the chicken is pricked with a knife at the thickest point of the thigh area.

Remove the chicken from the oven and leave to rest for 10 minutes before carving.

Love your food with a fiery kick? Take a look at lots more of our spicy recipes .