- 3 garlic cloves, chopped, plus 1 whole bulb, extra
- 4cm-piece fresh ginger, peeled, finely chopped
- 1 teaspoon turmeric
- 2 tablespoons coconut oil or extra virgin olive oil
- 2 lemons, halved
- 1 leek, trimmed, sliced
- 400g Brussels sprouts, halved
- 305g (1 1/2 cups) Puy-style lentils, rinsed
- 3 fresh bay leaves
- 1 cinnamon stick, halved
- 1.25L (5 cups) organic chicken stock
- 1.7kg whole organic chicken, excess fat trimmed
- White horseradish (optional), to serve
- 1Preheat the oven to 200C/180C fan forced. Process the garlic, ginger, turmeric, 1 tbs oil and the juice of half a lemon in a small food processor until smooth.
- 2Heat the remaining 1 tbs oil in a flameproof baking dish over medium heat. Add the leek and sprouts and cook, stirring often, for 3-5 minutes or until the sprouts are slightly golden.
- 3Halve the whole garlic bulb crossways. Add the garlic, lentils, bay leaves, cinnamon and remaining 3 lemon halves to the dish. Pour over the stock.
- 4Place a trivet or wire rack over the lentil mixture. Lightly grease the trivet. Place the chicken on top and spread the turmeric mixture over the chicken.
- 5Roast the chicken for 20 minutes. Reduce the temperature to 180/160 fan forced and bake for a further 1 hour or until the juices run clear when pierced. Set aside for 10 minutes to rest. Serve with horseradish, if you like.