main courses | serves 4–6

1. Preheat the oven to 180C/gas 4. Finely chop 1 of the lemons and bash together with the ras el hanout, dried chilli and a pinch of salt and pepper using a pestle and mortar. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray. Scatter with rose petals, if using, and roast for 80 mins, until the skin is sticky and chicken is cooked. Scatter with coriander leaves to serve.