Ingredients

• 1.8kg whole chicken
• 1/2 teaspoon coriander seeds
• 1 large garlic clove, chopped
• Large pinch of sea salt flakes
• 1 tablespoon extra virgin olive oil
• 3 fresh marjoram sprigs
• 3 fresh rosemary sprigs
• 1 red onion, thickly sliced
• Frozen chips, heated, to serve (optional)

Kale gratin

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, chopped
• 3⁄4 large bunch kale, ribs removed, coarsely chopped
• 125ml (1/2 cup) creme fraiche
• 25g (1/3 cup) panko breadcrumbs
• 25g (1/3 cup) cheddar, finely grated

Method

• Step 1 Preheat oven to 220C/200C fan forced. Place a metal baking dish in the oven for 10 minutes to heat up.
• Step 2 Meanwhile, place chicken, breast-side down, on a work surface. Use kitchen scissors to cut down both sides of backbone and discard. Turn chicken over. Push down to flatten. Tuck wings under.
• Step 3 Place coriander seeds in a mortar and pound with a pestle until coarsely ground. Add garlic and salt. Pound until a paste forms. Stir in oil. Rub mixture over chicken. Season. Chop the leaves of 1 sprig of the marjoram and 1 sprig of the rosemary. Sprinkle over chicken.
• Step 4 Quickly place onion in the centre of prepared dish. Top with remaining rosemary and marjoram. Place chicken on top. Bake for 40 minutes or until juices run clear when a skewer is inserted in the thickest part of chicken. Set aside for 10 minutes to rest.
• Step 5 Meanwhile, for the gratin, heat the oil in a small ovenproof frying pan over medium heat. Add garlic. Cook for 1 minute. Add kale. Use tongs to toss for 2-3 minutes or until wilted. Stir in creme fraiche. Season. Sprinkle with breadcrumbs and cheese.
• Step 6 Preheat grill to high. Cook gratin for 5 minutes or until golden and cheese is melted. Serve chicken with gratin and chips, if using.