Roast Chicken with Roasted Cauliflower and baby carrots | Lilydale Free Range

Ingredients

• 1 x 1.6kg Lilydale Whole fresh chicken
• 3 Tablespoons unsalted butter
• 1 tablespoon chopped parsley, thyme and rosemary
• 1 garlic clove, minced
• Zest of ½ lemon
• ½ teaspoon each of ground cloves, ground ginger and ground coriander
• 1 teaspoon mixed spice
• 1 teaspoon onion powder
• Salt and white pepper, to taste
• Olive oil/spray
• 80g unsalted butter
• 60ml olive oil
• 1 small brown onion, finely diced
• 1 celery stalk, diced
• ¼ cup craisins
• ½ medium granny smith apple, diced
• ½ teaspoon each of all spice and cardamom
• Zest and juice from ½ an orange
• 1/3 cup Chicken stock
• 1 sprig each of chopped parsley, thyme and rosemary
• 150g sourdough bread, crust removed, torn into 3cm pieces
• 1 egg, lightly whisked
• 2 heads cauliflower, cut into medium sized florets
• 1 bunch baby carrots, peeled, stalks trimmed
• 1/4 cup plus 2 tablespoons olive oil, divided
• Sea salt and freshly ground black pepper
• 2 teaspoons cumin seeds
• 60g unsalted butter
• 2 cups panko breadcrumbs
• Zest of 1 lemon
• 3 large cloves garlic, finely minced
• ¼ cup tablespoons roughly chopped fresh parsley