Preheat the oven to 180’C
Choose a chicken about 1.8kg (or 4 pounds). Stuff the ½ red onion, ½ lemon and ¼ orange inside the chicken carcass.
In a bowl, mix together the butter, spices and the salt and pepper until well combined.
Using a sharp knife, make a small slit at the top of each breast and legs and rub half the butter into these holes and down under the skin.
Rub the remaining butter all over the skin of the chicken.
In an oven proof dish, lay out the red onion halves, garlic cloves and red pepper.
Place the chicken on top and add half a cup of water, then cover with foil.
Roast for 1 hour and then remove the foil.
Turn up the oven to 200’C
Using a large spoon, scoop up some of the juices and pour over the chicken.
Return the chicken to the oven for 35 minutes, giving it a baste half way through.
Once the chicken is cooked, remove from the oven, and the pan and cover and rest for 10 minutes before slicing.
Tip the juices (and the veg) from the oven dish into a saucepan and add the stock.
Blend the mixture until smooth and then return to a low heat.
Stir in the cream cheese and leave to simmer gently until ready to serve.
While you’re chicken is cooking, make the salad by finely chopping your mint and coriander and simply tossing the ingredients together in a large bowl.
In another bowl or a jar, whisk or shake the ingredients for the dressing.
Drizzle this over the salad and mix it together well with your hands.
Set aside until you’re ready to serve.
Once the chicken has rested, carve and plate up with the salad and flatbreads
Drizzle over the sauce and enjoy!