Method
Preheat an oven to 200° C gas mark 6. Crush the garlic, cumin and mustard seeds in a mortar and pestle. Add the sea salt and black pepper. Add the honey, white wine vinegar and olive oil. Deseed and fine dice the chilli. Add to the mixture. Score the skin of the chickens and place into a dish. Pour the honey mixture over the chicken. Leave to marinade for half an hour. Peal and quarter the onions, half the potatoes, leaving the skins on. Place these into an ovenproof dish. Add the mushrooms. Pour over the marinade from the chickens. Add the rosemary and tarragon. Add a 100ml of cold water. Roast in the preheated oven for 20 minutes. Remove from the oven and add the chicken pieces to the dish. Use a ladle to pour the juices in the dish over the chicken. Return to the oven and cook for around 40 minutes, basting regularly. Serve with watercress or rocket.